Recipe 15 - Red Pesto and Cheese Stuffed Chicken

It was kind of an experiment for me, since I don't usually deal with meat. I find touching raw meat a little disturbing, but I'm getting over it. Anyway, I felt like stuffed chicken, so stuffed chicken we had. If my ambiguous pronouns bother you, "we" refers to whomever I'm eating dinner with. In this case, it's my dad.

What you need:
-1 large boneless, skinless chicken breast
- A jar of red (tomato) pesto, or green if you prefer.
- A small bowl of grated cheese.Cheddar, Mozzarella, or Swiss will do.
- Some olive oil
- Some bread crumbs or flour

What to do:
- Trim your chicken of any excess fat

- Slice the chicken as you would a hot-dog bun and open it up

- Spoon a large heap of pesto out onto your chicken but remember IF THE SPOON TOUCHES THE CHICKEN IT CANNOT GO BACK IN THE JAR.

- Once you're satisfied with the amount of pesto, you can spread it over both halves with the back of the spoon

- Sprinkle in your grated cheese

- Stab your chicken with tooth-picks! And by that, I mean, use tooth picks to keep it closed while it bakes.

- Brush the top of your chicken with olive oil and sprinkle your bread crumbs over top. (this helps prevent the chicken from drying out)

-You can sprinkle any excess cheese on the top as well.

- Put some bread crumbs on the cutting board(or whatever your work surface is) then lift the chicken, place it over top, and smear it around so the bottom also gets covered.

- Place your chicken in a small baking pan (which has olive oil evenly applied to the bottom of it)

- Bake the chicken at 400F for 45 minutes

- Slice and Serve!

Serves 2 with a little bit of left overs. Goes great with potato wedges and salad.