I have really been slacking on my cooking and this week I finally decided to get back into the swing of things and make real food this week. I even went to the real grocery store!! It was an exciting Sunday for me!
I have 2 new recipes to try this week and the first one was a mega hit! It was so good that Jesse even said, this is one of your top meals! A wife loves to hear that! : )
The original recipe has you make your own pesto – but I cheated and bought the already made pesto which I found near the spaghetti sauce. So here is my cheater version of the recipe…
Pesto-Presto Italian Flag Chicken
- 1 small jar of pre-made pesto (I used about 1/2 the jar)
- 1 block soft garlic and herb cheese (mine was actually goat cheese)
- Parmigiano Reggiano Cheese – grated, about a handful
- Extra Virgin Olive Oil – for drizzling
- Salt and ground black pepper
- 4 boneless, skinless chicken breasts
- 2 large tomatoes, thinly sliced
Preheat oven to 450 degrees.
In a mixing bowl, combine the presto and the soft cheese until smooth and creamy.
Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breasts. Fold the flap over to enclose the cheese mixture.
Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with EVOO and sprinkle the Parmigiano Reggiano over top.
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.
Rachael Ray Show
