There's so much cheese in this thing, you'll flip.
I'd sort of consider this dish a classic. Chicken stuffed with mega amounts of cheese, rolled up and sealed with bacon strips, then baked until crispy, golden glory.
But this time, I added something. Something green. Something with more cheese in it. Arugula pesto! I included about a cup of basil, lending itself to a traditional pesto flavor. But I'm telling you, that peppery arugula pesto all blended inside chicken breasts in the oven? Goodness freaking gracious.
And there's no point going into detail about the bacon, or else we may all faint.
Just remember, the more cheese you add, the more will ooze out of the chicken. This is a very good thing.
Start by pounding out some chicken breasts. This recipe calls for four, but my little chicken package only had three fillets in it, so the photos will only show three. Can you believe that? When I opened the package I was like, WHAT.
In a food processor, mix together the arugula, basil, some grated Parmesan, garlic, salt and pepper, and olive oil. You know, pesto!
Then you'll just dollop the pesto in the center of each chicken breast. Top that mess with cheese. More cheese. Lil' bit more. There you go. You almost can't even see the pesto. This is because of the cheese happiness you bestowed on the chicken just now.
Then roll it up, pressing the filling back in on the sides. It will want to squish out. Don't let it!
Then wrap a couple of strips of bacon around each chicken roll.
Arrange them in a lightly greased baking dish. Slide them into a hot oven for about an hour! You'll want the bacon to crisp up and the chicken to get nice and golden brown.
Just look! Mercy me.
Dinner was AMAZING. The cheese and pesto will melt out of the chicken creating this almost sauce-like mix around the chicken. Scoop it out. Serve it. Eat it!
Bev says to add more cheese. For more musings, visit her blog Bev Cooks and her Tablespoon profile.