Sunday, 24 August 2014

- 4 
chicken breasts
- 2 
cups arugula
- 1 
cup basil leaves
- 3 
cloves garlic
- 1/4 
cup freshly grated Parmesan cheese
cup extra virgin olive oil
- 1 
(8 ounce) block of mozzarella cheese, shredded
- 8 
strips bacon
- Salt and pepper

  1. Preheat the oven to 350ºF.
  2. Place chicken breasts between sheets of plastic wrap and pound each out until thin. Set aside.
  3. 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.
  4. 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.
  5. Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
  6. Bake for 45 minutes to 75 minutes, checking to make sure your chicken is golden brown and the bacon is crispy.
  7. Serve immediately.

Full recipe: Table Spoon


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