The picture is from when my sister made it because I ate mine right away instead of taking a photo... also mine didn't look as pretty. Damn it was good though.
Step one: Butterfly chicken breast (or pound it thin if the chicken breast is mangled or already too thin to butterfly).
Step two: Spread pesto (homemade or store bought) on inside.
Step three: layer a slice of ham and cheese on the inside. Fold chicken closed.
Step four: Mix bread crumbs with your favourite herbs and spices, salt and pepper and add olive oil to make it moist.
Step five: Spread dijon mustard on the top of the chicken breast and add a layer of bread crumbs on top.
Step six: bake in the oven at 400 for 20 minutes.
I ate it with rice and broccoli which was perfect. Jessica ate it with steamed asparagus with salt and pepper and butter.
Inspired by Chicken Stuffed with Pesto, Ham and Fontina Cheese
No comments:
Post a Comment