Makes: 2 servings
Prep Time: 8 minutes
Cook Time: 30-35 minutes
2 large Skinless, Boneless Chicken Breast, trimmed
1/3 cup Walnuts, chopped
4 oz Fresh Basil Leaves
2 Cloves Garlic
2 tbsp Extra Virgin Olive Oil
1 tsp Dried Rosemary Leaves
Sea Salt and Black Pepper
Preheat oven to 375 degrees. Prepare a baking sheet with non-stick aluminum foil.
Using a small food processor, blend together the walnuts, basil, oil and garlic until a chunky paste.
Carefully butterfly cut each chicken breast (make a slit through the meat and fold open like a book). Cover with a saran wrap and beat with a heavy object until the chicken breast is somewhat flattened.
Put a tablespoon of pesto in each chicken breast, lining it along the ‘seam’ and then rolling over the top part like a flap. Make sure the chicken seals over the pesto and there’s none poking out.
Season the chicken well, sprinkle over the rosemary and bake for 30-35 minutes.
Nutrition Facts: I don’t have any information for you, but everything going into this recipe is natural and great tasting. The chicken provides a high quality protein and the walnuts and olive oil are some healthy fats. Put together with your favorite starch and veggies and you’ve got a complete meal.
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