pesto stuffed chicken

This recipe is awesome and I personally don’t think it is to time consuming, although I know people that would disagree.

2 chicken breasts

mozarella (fresh)

1/2 bag spinach

1/2 container of sliced mushrooms

1 egg

for pesto:

1/2 bag of spinach

1/2 lemon

1/2 cup parmesan

olive oil

pine nuts (optional)

2 cloves of garlic

several basil leaves (optional)

Put the spinach, basil, garlic into the food processor and pulse until combined, add olive oil, garlic and parmesan continue to pulse. Once well combined place to the side

-Sautee Mushrooms and spinach in olive oil for stuffing chicken

For chicken:

-flatten the chicken with a meat tenderizer (I am sure there is an actual tool for this but I don’t own it).

-Rub the Pesto on one side of the chicken

-place spinach and mushroom on flat piece of chicken

-add mozarella in small pieces

roll up the chicken and use a tooth pick to hold close or…..get crazy and don’t use a toothpick and just wing it..thats what I use.

sprinkle a little parmesan on chicken and add egg wash to the outside of the chicken and place in over at 385-400 for about 30 -40 minutes. Keep checking it to ensure it doesn’t get to overdone.  Every oven is different so yours might require less or more time to cook fully.

Tonight I wasn’t very hungry so I made myself a spinach, tomato and mozzarella salad.  I used some leftover spinach and greens, fresh local grown tomatoes which were amazing and mozzarella. I cut up several pieces of mozzarella, its fattening but sooooo good.  I also added a drizzle of olive oil and some vinegar/truffle oil combination that is shown in a previous picture. I am not a big salad eater unless there is meat on them or they are grilled but anything with fresh cheese can motivate me. I am going to add a grilled salad this week.