1 t each balsamic vinegar and honey
4 boneless, skinless chicken breasts
salt and freshly ground pepper, to taste
4 slices provolone
1 whole roasted red pepper, halved lengthwise
16 baby spinach leaves
1 T butter
preheat oven to 425. stir pesto with vinegar and honey; divide into two equal portions and set aside.
lay chicken flat and slice horizontally about 2/3 of the way through. season each with salt and pepper. brush one portion of pesto mixture evenly over chicken.
generously stuff chicken with cheese, red pepper, spinach.
melt butter in ovenproof skillet. add chicken and cook for 3 minutes. turn and brush with remaining pesto mixture.
transfer to oven. roast, basting occasionally, for 30 to 35 minutes until fully cooked.
* this simple pesto sauce was delish! you could replace provolone with a tasty gouda or havarti
