Foodie Friday: Pesto-Stuffed Chicken

I apologize now: This is going to be quick. I’m working off my phone from Midway Airport. We’re Nola bound! My family decided last-minute to take a short vacay, and I’m VERY excited because I’ve never been to New Orleans. My plan is pretty much just to eat as much as I can…

Speaking of eating, I have another super easy recipe for y’all: pesto-stuffed chicken.

Ingredients (for one):
1 chicken breast
1.5 tablespoons pesto
1 tablespoons shredded mozzarella and/or Parmesan cheese
1 teaspoon Italian seasoning
Toothpicks

First, put your chicken breast in a Ziplock and pound until thin and even. Then spread pesto (homemade or store-bought, I used Bertolli brand) on the breast and top with mozzarella and/or Parmesan cheese.

Roll the breast up, and use toothpicks to keep it in place. Sprinkle Italian seasoning on the outside of the rolled-up breast.

Bake it for about 30 minutes (depends on the size of your breast) until golden. It stays nice and moist, and it pairs well almost anything – pasta, salad, rosemary potatoes, asparagus, etc. etc.