Pesto Stuffed Chicken Breast
4 180g boneless, skinless pastured chicken breasts
454 g (1 lb) pastured bacon
1/2 cup pesto
2 tsp fine Himalayan sea salt
1 tsp ground black pepper
Method: Preheat oven to 350-degrees. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of plastic wrap, and using meat mallet or bottom of heavy glass jar, pound meat to 1/4-inch thickness.
Remove top sheet of plastic wrap from a piece of chicken. Sprinkle both sides with 1/4 tsp salt and pinch of black pepper. Turn meat so that “ugly” side faces up. Spread 1 Tbsp pesto over entire surface. Using plastic wrap to help, roll chicken breast, jelly roll fashion, as tightly as possible. Wrap with 3-4 slices of bacon in a spiral pattern. Carefully lay onto prepared pan, with “seam” side down. Repeat for remaining 3 pieces of chicken.
Bake chicken on center rack of oven until bacon is browned and juices run clear - about 20 minutes. Remove from oven and let rest 5-10 minutes before serving.