Pesto Presto Chicken
 
 
Yield: 4-6 servings
Ingredients
  • ⅓ cup pesto
  • 4 ounces goat cheese
  • 3 tablespoons milk (whatever you have in your fridge is fine)
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • ½ cup Parmesan, divided
  • 4 boneless skinless chicken breasts
  • 1 tomato
  • Cooking spray
Directions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil or spray with cooking spray. Set aside.
  2. In a small mixing bowl, combine the pesto, goat cheese, milk, garlic, Italian seasoning and ¼ cup of the Parmesan. If your goat cheese is too hard to stir, microwave it for 15 seconds or so until soft.
  3. Butterfly each chicken breast so it resembles an open book. You do this by using a sharp knife to slice the chicken horizontally, but don’t cut all the way through to the other side because you want to be able to open it like a book. Lay plastic wrap over the butterflied chicken breast then evenly pound with a meat mallet or rolling pin until it’s ¼-inch thick. Place the chicken breast on the prepared baking sheet, still open. Spread ¼ of the prepared pesto mixture on one half of the chicken breast then fold the other half over top of it. Repeat with the remaining 4 chicken breasts.
  4. Lay the tomato slices over top of the folded over chicken breasts. Lightly spray with cooking spray. Sprinkle the remaining Parmesan over the tomato slices. Bake for 20 minutes or until they reach an internal temperature of 165 degrees F. If you want more color on the tomatoes and Parmesan on top you could always broil them for 1 minute towards the end of baking.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/24/pesto-presto-chicken/