Stuffed Chicken, a Simple, Amazing Meal

Everyone needs to head over to Can You Stay For Dinner and congratulate Andie on her BOOK DEAL. Every writer's dream, such an accomplishment and I am so happy for her! I stumbled upon her blog back in January and read it beginning to present in about two days. Trying out her recipes is largely what inspired this blog. Her journey is amazing, her words are addicting, and you can't help but smile when you read it.

This dish is so very easy, and you can edit it for just about whatever you have on hand. Originally I wanted to try her Easy Chicken Cordon Bleu, but when I went to find it I found this first and felt like the flavors were just more my style.

I know, I know, I need to stop leaning so very heavily on Andie and We Are Not Martha, but they both have such lovely recipes that are so easy and fairly inexpensive to do that it's difficult not to!

Stuffed Chicken Breasts
(Adapted only Minimally from Can You Stay for Dinner?)

• 3 boneless, skinless chicken breasts
• 3 thick slices smoked ham
• 
1/4 cup fontina cheese, grated
• 1/2 tomato, diced
• 
2 tablespoons basil pesto (I used homemade)
• 
1/2 cup homemade or store-bought seasoned bread crumbs

• 1 lemon, sliced into wheels

(I wanted spinach too but was out, next time)

-Slice chicken breasts nearly in half, so that they are still attached to each other like a book (butterflied, if you're so fancy). Spread mascarapone and pesto over each half, then layer cheese and tomatoes inside and cover with slice of ham. Close chicken like a book.

-Roll in breadcrumbs so that both sides are evenly coated. Top with lemon wheels and place on an oiled wire wrack above a cookie sheet or baking pan. Bake at 400 degrees F for 20 mins.

I paired these with fingerling potatoes that I boiled until soft and then let sit with butter and minced garlic until nice and tasty. I also made a quick salad and obviously topped it with ranch dressing because I will never opt for anything but ranch when it is presented to me. Forevermore.