Stuffed Chicken Pesto
I’ve never really had easy cheap access to fresh basil so I’ve always made my pesto with dried basil. What a difference fresh basil makes! If you wanna do this one good enough style, buy your pesto and replace the basil leaves in the chicken with baby spinach.
Stuffed Chicken Pesto
I’ve never really had easy cheap access to fresh basil so I’ve always made my pesto with dried basil. What a difference fresh basil makes! If you wanna do this one good enough style, buy your pesto and replace the basil leaves in the chicken with baby spinach.
Servings: 2 serving
Ingredients
- 2 chicken breast
- 4 u2013 6 oz goat cheese
- 6 leaves basil
- salt and pepper ,
- 3 cups basil fresh leaves
- 14 oz chickpeas drained
- 1 cup olive oil
- 3 tbsps chopped garlic
- 1 tsp red wine vinegar
- 1/2 tbsp lemon juice
- to taste salt and pepper ,
- 1/4 cup parmesan grated
Instructions
- In a large pan, heat olive oil on medium high
- Slice a horizontal pocket into each chicken breast, cutting 3/4 of the way through it
- Stuff each pocket with goat cheese and basil/spinach leaves
- season both sides of each breast with salt and pepper
- Cook breasts til done, roughly 4 mins per side. Cover pan when you flip the breasts
- Put basil leaves, chick peas, olive oil, garlic, vinegar, lemon juice, salt, pepper and parmesan in a food processor and process til smooth. Taste and adjust seasoning as necessary
