Easy Pesto Stuffed Chicken breast recipe with yummy bacon and mushroom too!
Preheat oven to 350°F
In a large skillet, cook bacon pieces over medium heat until crispy and then place on a paper towel lined plate.
In same skillet add chopped shallot and cook and cook until golden in color for about 1-2 minutes. Add chopped mushrooms and cook for 1-2 minutes more. Add half the salt and pepper and stir in the bacon.
Butterfly the chicken breast pieces and then pound with a meat mallet to 1/4-in. thickness.
Spread each butterflied chicken breast with 1 tablespoon pesto; and a quarter of the bacon & mushroom mixture.
Fold over the chicken in to enclose filling and secure with toothpicks. Season with remaining salt and pepper.
Transfer to baking sheet and bake for 25-25 minutes or until the chicken is fully cooked to 165F internal temperature.
Storage - Will keep for up to three days in the fridge.
Serving Size - Assumes one stuffed chicken breast (approx 6 ounces of chicken) per serving.
Substitutions - you can use pancetta instead of bacon if you prefer, and red or white onions will work instead of shallots.
Adapted from TOH
found on www.noshtastic.com