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| Chicken with Mozzarella & Pesto
4 boneless skinless chicken breasts
4 slices smoked mozzarella cheese, 1/4-inch slices
2 tablespoons of oil
1 tablespoon of butter
Pesto:
1/2 cup of fresh basil leaves
1 tablespoon of pine nuts
1 tablespoon of grated Parmesan cheese
1 clove of garlic
1/4 cup of olive oil
For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in a food processor and
process until minced. With the processor running, slowly add olive oil, up to 1/4 cup, to form a
paste. Pesto can be made several days ahead.
Make a pocket in each chicken breast by cutting horizontally into the side. Make each incision
about 3/4 the length of the breast. Fill pockets with the pesto and mozzarella and trim any
cheese that is not totally enclosed. Recipe to this point can be made 1 day ahead. Heat oil
and butter in a frying pan over medium-high heat. Sauté chicken in butter and oil for 5 minutes.
Turn the chicken, lower heat to medium-low and continue cooking until chicken is cooked
through, about 5 minutes. Serves 4.
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Chicken Cookbooks
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