Monday Night Dinner - Pesto Chicken with roasted veggies

I was determined to cook dinner alot this week, so I added a level of difficulty and tried a few NEW things!

Chicken stuff with Provolone and Pesto served with roasted veggies:
Ingredients:
4 chicken breasts, trimmed and split open down the side
1 container pesto
4 slices of provolone
1 small container of cherry tomatoes
1 leek, sliced then (white and light green parts only)
2 pounds yellow potatoes, cubed small
1 cup chicken stock

Pre-heat oven to 425.

Toss potatoes with olive oil and cluster them together on one end of a lined baking sheet. Place in the oven to cook for about 10 minutes. Then remove and scatter tomatoes over empty side of the pan and drizzle with oil. Salt and pepper all and place back in the oven. Cook 15-20 more minutes.

Once tomatoes are in the oven, place a generous spoonful of pesto in each pocket of the chicken and then 1 piece of cheese (folded in half). If needed use toothpicks to keep chicken closed.
In an ovenproof skillet, drizzle olive oil and cook chicken breasts 3 -4 minutes on each side. Transfer to oven for 8 - 10 minutes.

While chicken is in the oven, heat a little more oil in a small skillet and cook leeks about 5 minutes, until soft and smelling awesome. Once veggies are done roasting, transfer to skillet with leeks and add 1 cup chicken stock and stir together

Serve chicken with veggies alongside and a nice glass of Pino Grigio!


(horrible photo)