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This recipe uses two chicken breasts which equals about three pieces but you can always get more chicken and double the pesto if you would like more. You also get to use a mallet to pound the chicken which is always fun. Remember to use toothpicks to help keep the pesto and chicken together.

Let's Get Started!

Ingredients To Gather:

• 3 oz parmigiano reggiano cheese
• 1/3 cup sundried tomatoes packed in olive oil
• 3 scallions
• 1 bunch parsley
• 1/4 cup basil
• 1/2 cup pinenuts
• 4 tbsp olive oil
• salt and pepper
• plain yogurt to thin
• 2 lbs boneless skinless chicken breast
• 2-3 tbsp olive oil

Step By Step Directions To Follow:

1. Preheat the oven to 400 degrees F.
2. Pulse the parmigiano and sundried tomatoes together until nicely chopped up. Add the scallions, parsley, basil, and pinenuts and pulse until it's nice and chopped up. Stream in the sundried tomato olive oil and pulse until combined.
3. Set your chicken breasts on a cutting board, and butterfly them with a very sharp knife. Then place the butterflied chicken breast into a gallon sized ziploc bag and pound it out with a meat mallet or a frying pan.
4. Lay the flattened chicken breast out on a flat surface, and season with salt and pepper. Spread a big spoonful onto the breast, then start rolling the chicken up, securing the ends with the toothpicks.
5. Heat up an ovenproof skillet over medium high heat, and add enough olive oil to coat the bottom of the pan. Sear the chicken on all sides, then pop the pan into the oven for another 10-15 minutes.

Finished!

This recipe is so fantastic that your family will be begging you to make it for them. Have you tried this tomato pesto recipe yet? Was it as good as you thought it would be?

Let Us Know How You Liked It!

Article Source: Fifteen Spatulas