Ingredients:
- - 4
- chicken breasts
- - 2
- cups arugula
- - 1
- cup basil leaves
- - 3
- cloves garlic
- - 1/4
- cup freshly grated Parmesan cheese
- -1/3
- cup extra virgin olive oil
- - 1
- (8 ounce) block of mozzarella cheese, shredded
- - 8
- strips bacon
- - Salt and pepper
Methods:
- Preheat the oven to 350ºF.
- Place chicken breasts between sheets of plastic wrap and pound each out until thin. Set aside.
- In a food processor, combine the arugula, basil, garlic, Parmesan cheese, and a pinch of salt and pepper. With the motor running, add the oil in a thin stream until you get a pesto consistency.
- Evenly dollop the pesto in the center of each chicken breast, evenly sprinkle with cheese, and roll the chicken up, pushing the sides in to keep the filling inside.
- Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
- Bake for 45 minutes to 75 minutes, checking to make sure your chicken is golden brown and the bacon is crispy.
- Serve immediately.
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