Looking for a new way to enjoy protein-packed chicken breasts? Why not stuff it with homemade, dairy-free pesto and then wrap it in nitrate-free bacon…mmmmm
If you’re new to making pesto, then you’re in for a treat. Pesto is a sauce that’s made by crushing basil leaves with garlic, nuts, olive oil and salt. Most traditional pesto recipes also include Parmesan cheese, but thanks to my vegan days, I found that the cheese can be easily replaced with a little nutritional yeast. While fresh pesto may seem fancy, it literally only takes a few minutes to make it — simply throw all of the ingredients into a food processor and blend until smooth.
This flavor-filled chicken dish is so satisfying and is especially delicious with a side of Roasted Asparagus Pasta Salad. Enoy!
- ¼ cup raw pecans
- 1 cup fresh basil leaves
- 2 cloves garlic, chopped
- 2 Tablespoons olive oil
- ¼ cup nutritional yeast
- 1 teaspoon lemon juice
- ½ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Combine the pesto ingredients in a food processor until creamy.
- Rinse and pat dry the chicken breasts. Butterfly each piece of chicken by slicing into but not all the way through the breast at the equator. Open the two halves as if you were opening a book. Season both sides with salt and pepper.
- Divide the pesto between the 4 chicken breasts, spreading evenly and then closing the breasts back together.
- Lightly grease a rimmed baking sheet with olive oil. Transfer the chicken breasts to the sheet. Wrap each chicken breast with 2 slices of bacon and top with tomato slices. Bake for 45-55 minutes, until cooked through and light golden brown.