Honey Ham Baked Chicken with Tomato Plum Salad

On our last visit to the local grocery store I found some amazing looking chicken breasts and I also picked up some plums. 

I've been dying to attempt a stuffed chicken breast for a long time and it was a lot of fun for the little one to sprinkle the ingredients inside of the chicken breast. 

I wasn't sure what I was going to do with the plums, but they paired up nicely, and hopefully you'll agree!

-B

Prep Time: 20 Mins

Cook Time: 40 Mins

You will need the following kitchen gadgets:

1. 2 Knives
2. Medium Mixing Bowl
3. Fork
4. Tongs
5. Small/Medium Saute Pan
6. Two cutting boards (one exclusively for chicken)
7. Whisk
8. Cheese Shredder 
9. Baking Pan
10. Tin Foil

Ingredients

1. Boneless Skinless Chicken Breast (Medium to Large Sized)
2. Sliced Honey Ham (2 Slices)
3. Monterrey Jack Cheese (1/4 Cup)
4. Rosemary (1 Sprig)
5. Spinach
6. Butter (1 Tbsp)
7. Salt
8. Pepper
9. Poultry Seasoning
10. Red Wine Vinegar(1/2 Cup)
11. Extra Virgin Olive Oil (1/2 Cup)
12. 1 Plum
13. 1 Tomato

Preheat Oven to 375 degrees & line your baking pan.

On your plastic cutting board, butterfly (cut in half so that you may open and lay flat) your chicken breast. Julienne the honey ham and then grate your cheese. (It's perfectly acceptable to dice your cheese as well.) Finely dice your rosemary.

On the "bottom" of the breast, place your ham, cheese and rosemary and then close your breast so that your breast looks stuffed.

Season top of the chicken breast with salt, pepper and poultry seasoning.

Place 1 Tbsp of butter in your medium saute pan, placing it seasoned side up in. Gently saute your chicken breast until its golden brown. Place seasoned side of breast on baking pan and place in the oven for 40 minutes.

Dice your tomato and plum and set aside. Mix vinegar and olive oil in your bowl, whisking to mix together. Toss in your tomato and plum and toss gently. Add mixture to the top of your spinach, adding more vinaigrette if desired.