With an abundance of fresh basil on my hands, I needed to use it up quickly before it started to turn. I whipped up a basil spread and wrapped it in some chicken with roasted peppers… This is one of those dishes that looks like you spent a whole lot of time making it, but it’s actually reallllly simple- you can let them believe you spent hours in the kitchen ;)
To make the pesto spread, I soaked a small handful of cashews (I LOVE Sunfood’s, they are extra creamy) in water for a half hour. I added them to a food processor with 2 handfuls of basil, 1 tbsp sesame seed butter (Stone ground Dastony is the best), garlic, salt, and lemon juice to taste. Blend well and add additional amounts of either ingredients if desired.
For the chicken, take a boneless chicken breast, and lay it in the middle of a large piece of foil. Fold the foil over the chicken, and pound the chicken flat with the flat side of a meat tenderizer…. If you are without one of those, grab a rolling pin, heavy book, something, and pound away.
Once chicken is thin, about half the thickness you began with, sprinkle both sides with salt, pepper, and any additional seasonings. I added a bit of dried basil and garlic. Spread a large spoonful of the pesto on one side of the chicken. I had a jar of roasted red peppers, but you can make your own very easily for this step. Lay a few thin strips of peppers on the pesto, then beginning at one end, roll the chicken as tightly as you can.
Lay on a baking sheet and bake until chicken is cooked through. I began at medium heat (350) and went up a bit to (450) for about 45 minutes for the thickness of my chicken. I also broiled the tops a bit to get them a little brown before serving.
These would be great with some spaghetti squash and marinara, grilled asparagus, roasted broccoli, or a simple caesar salad.
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