Stuffed chicken breasts (basically chicken Cordon Bleu without the ham)
- 2 boneless skinless chicken breasts
- Mozzarella cheese
- Italian flavoured breadcrumbs
- Olive oil
Cut a pocket into each of the chicken breasts. Stuff with desired amount of cheese. Some people grate it, I prefer it thinly sliced. Rub chicken breast in olive oil & cover in breadcrumbs. Bake at about 350 for around 20 minutes, or until juices run clear.
- 2 cups fresh basil leaves
- 4-5 garlic cloves
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
Combine all ingredients in a blender or food processor to desired consistency. I like my pesto a little rougher around the edges, so I blend everything but the pine nuts to a paste, then add the pine nuts and fire the food processor 4-5 seconds to incorporate the nuts. Serve over pasta. (This recipe keeps in the freezer for up to one year.) Get tired of this recipe? Vary it with flavoured olive oils, or add sun dried tomatoes.