So my hubs came up with this one all by himself. Haha. It is SO tasty.
Ingredients:
4 boneless, skinless chicken breasts pounded flat
1 C. (or more to suit your taste) Basil pesto (recipe below)
Olive oil
Himalayan pink salt
Fresh ground pepper
16 strips Organic bacon
Toothpicks
Basil pesto:
In a food processor combine 1 C. raw pine nuts, olive oil and fresh basil. Process until it becomes a paste. Add oil as necessary so that it is not dry.
Process:
Preheat oven to 350 degrees.
Coat the inside of a large baking dish with olive oil and arrange the strips of bacon side-by-side crosswise (the end of the bacon will hang over the edges...this is OK).
Arrange the pounded chicken breasts so that each rests on top of 4 bacon strips.
Sprinkle the breasts with salt & pepper.
Divide the pesto into 4 portions, one for each breast. Spread the pesto out in a layer, covering the entire inside of the chicken.
Roll the chicken up jelly roll style. Pick up the ends of the bacon and wrap them around the chicken and secure with a toothpick. Continue until all breasts are rolled and secured.
Bake for 30-40 minutes or until inside of chicken is done.
The bacon prevents the chicken from drying out and adds a wonderful smoky flavor. The pesto gives a similar "feel" to cordon bleu and keeps the chicken moist and lovely on the inside.
We have made this several times. It is SO GOOD with some steamed veggies.
Enjoy!
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