Fontina Cheese Stuffed Chicken

Instructions

Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat the oven to 400° F.
Use 2 sheets of foil to line a baking sheet, splitting it in half, then lightly grease.
Slice the okra pods into ⅓” thick slices, discarding the ends.
Halve the tomatoes.
Mince 2 cloves garlic.
Place the garlic, onions, and other veggies in the mixing bowl.
Chop ham into bite-size pieces.
Pat chicken dry and season with salt and pepper.

Prepare & Bake the Chicken
In a small bowl, mix together the ham, pesto, and fontina cheese.
Use a small knife to cut about a 1” slit into the thickest side of the chicken, going about ¾” deep.
Use your fingers to open up a pocket inside the chicken without going through to the other side.
Evenly stuff each pocket with the pesto mixture and tie shut using the butchers twine.
Rub chicken with a little olive oil on both sides.
Sprinkle the breadcrumbs over the chicken to evenly coat it on all sides.
Place the chicken on one side of the baking sheet you prepared.
Drizzle with about ½ Tbsp. olive oil over the top and place in the oven for about 7 minutes.

Roast the Vegetables
Drizzle veggies with ½ Tbsp. olive oil and season with salt and pepper mixing to coat evenly.
After the chicken has cooked for about 7 minutes, add the veggies to the other side of the baking sheet.
Roast the veggies and chicken together for about 15 minutes, stirring veggies to mix halfway through.
Allow the chicken to roast in the oven for 18-22 minutes or until internal temp of 160°F .

Plating
Place one chicken breast on each plate.
Divide the roasted vegetables between your plates placing them alongside the chicken. Enjoy!