Last night, my awesome aunt and I gathered a bunch of basil from her garden and made pesto!
I could think of no better thing to make with this amazing pesto, than a completely amazing chicken dish….
So, I bring you, my Pesto Chicken Extravaganza!!!
Before we begin, let’s heat the oven to 350 degrees F, and spray some nonstick spray into your chosen baking apparatus.
Here is what you need to make this little bit of amazingness:
- 4 skinless, boneless chicken breasts
- Approx. 4 Tbsp. goat cheese.
- Approx 4 tsp pesto, homemade or store bought
- sun dried tomatoes in oil, approx. 4 tsp.
- kalamata olives, approx 3-4 per chicken breast, chopped.
- salt and pepper
- toothpicks for chicken breast surgery
The first thing you want to do is, get some boneless, skinless chicken breasts, throw them, one at a time, into a freezer bag, and pound the living hell out of them until they are about 1/4″ thick. Then lay them skin side down in some sort of baking apparatus.
After that, put about a teaspoon of pesto sauce on the fatter end of each breast.
Follow with goat cheese
And sundried tomatoes.
Salt and pepper.
After this, roll each chicken breast up, placing the smaller end on the outside of the larger end, and fasten with toothpicks.
Put flap side down into baking dish and bake for about an hour.
(I served mine with a salad and mashed white beans. And it was QUITE the yummy!)