Parmesan Crusted Pesto Stuffed Chicken Breast

So good. Great leftovers. Simple as that!

You’ll need:

  • 2 organic boneless, skinless chicken breasts
  • 1 1/4 cup shaved parmesan cheese
  • 1 cup fresh basil
  • 1/2 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Preheat your oven to 375 F.
  2. In a food processor, combine the basil, pine nuts and extra virgin olive oil. Add 3/4 cup of the parmesan cheese. If the pesto gets too thick, I just add a few drops of water. Set aside.
  3. Using a knife, slice the chicken in half horizontally, stopping before you reach the opposite edge. Your chicken breast should open like a book.
  4. Spread the pesto evenly inside the two chicken breasts. It’s okay if it spills out the sides.
  5. Season the top of the chicken with salt and pepper. Top with the remaining parmesan.
  6. Bake for 40 minutes. At about the 38 minute mark, turn on the broiler and complete cooking.

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