I often roast chicken breasts (a little olive oil, salt, pepper, garlic powder and a dash of cayenne) and use the meat for just about anything. Having quality, ready-made protein on hand is very important for quick meals. I don’t know about you, but I frequently don’t think about my next meal until I am starving! Tonight’s dinner is gonna get jazzed up a bit from that basic chicken.
I’m leaving the ingredient portions vague this time. This is a recipe that could easily feed two or twelve, if needed.
Grab these things:
- Chicken breasts (as many as you need to make)
- Spinach Pesto (or whatever pesto you have available, but you should really make mine)
- Goat cheese
- Olive oil
- S & P
- garlic powder
Preheat oven to 375 degrees and add some olive oil to your favorite roasting pan.
Grab your chicken breasts and butterfly them. Spread a dollop of pesto and some goat cheese crumbles inside and prepare to seal. Using toothpicks, secure the chicken so the filling stays inside. I use as many as I need to keep that sucker closed. Lay the chicken in the roasting pan, drizzle the tops with olive oil and sprinkle some salt, pepper and garlic powder.
Roast for 35-45 minutes depending on how your oven cooperates. Mine always takes longer.
Let the chicken rest once before removing the toothpicks. I like to slice the breast when serving and maybe add a little extra pesto and goat cheese to really indulge in the moment. It is a treat after all…