Pesto Stuffed Chicken Breast

Tonight's dinner was one I didn't plan.  The afternoon was flying by, and I realized I should defrost something.  Right now the fridge is kind of bare, since I'm due for a shopping run in the next 2 days, but there was a boneless skinless chicken breast in the freezer, and a bunch of basil in the fridge.

While the chicken defrosted, I decided that clearly this situation leant itself to making pesto.  I love pesto, but I've actually only made it once before.  I'm not really a nut person, and don't have any pine nuts in the house, so I modified a recipe from a family friend and made it without.  

Once I had the pesto, the next trick was to figure out how I wanted to cook the chicken, and how to apply the pesto. Yeah, I said apply.  It happens.  Thanks to the wonders of facebook, I was talking to a friend about what to make for dinner and she suggested stuffed chicken breast.  Well, that caught my attention because I have never made a stuffed chicken breast before.  I did a quick google search, saw some pictures of how to roll and tie one, and I was off!

Please excuse the poor cell phone picture - the photography on this blog will improve when I grab my DSLR and start using that.  Also seen in the picture...potatoes cooked alongside the chicken, and a Parker House dinner roll (I'll post that recipe soon)

Recipe time! Note: This recipe makes enough for 2 people

Basil Pesto Stuffed Chicken Breast 

Ingredients:

(1) Cup Fresh Basil Leaves

(1/2) Cup Grated Parmesan

(1/2) Cup Olive Oil

(1) Large Garlic Clove

Pinch of Salt and Pepper

(1) Boneless Skinless Chicken Breast (or one half breast if you buy the full breasts in pairs)

To Do:

- Add the basil, garlic and half the oil and parmesan to the bowl of a food processor with the metal blade.  Pulse until combined, then add the rest of the cheese and slowly dribble in the oil.  Keep pulsing until a creamy consistency is reached.

- Preheat oven to 425 degrees F

- On a cutting board, butterfly the chicken breast (slice in half the long ways) so you have to thin even pieces.  Working one at a time, place the chicken between 2 pieces of plastic wrap and pound it flatter.

- Add salt and pepper to the chicken, and then coat one side with the pesto.  Cut (2) pieces of string/twine.  Roll up the piece of chicken so the pesto is facing inside.  Use the string to keep it rolled - I tied a knot with a bow.

- Repeat with the other chicken breast and place both in a greased casserole dish.  At this point I also diced some potatoes for the side dish and put them around the chicken in the pan, seasoned with salt and pepper.

-Spread the remaining pesto over the top of the chicken, then place in the middle of the oven.

-Cook for 35-45 minutes or until done.  Check doneness with either probe thermometer or slicing into it - chicken shouldn't be pink

I was pretty happy with how this turned out!  I think I might also like to try it by stuffing some greens in along with the pesto, but given what I had on hand this was very tasty, and quick.  I also think I'm a convert to making my own pesto - it's so simple and you really can then tailor it to your tastebuds.  I really like a good parmesan cheese, so it features prominently in mine.

What variations on this would you try?  Any other good suggestions for stuffing a chicken breast?