Bacon Wrapped Pesto Chicken
- 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
- 4 organic, skinless, boneless chicken breasts
- 3 large organic, heirloom tomatoes, sliced
- 8 slices nitrate-free bacon
Preheat the oven to 350 degrees F.
Combine the pesto ingredients [pecans, garlic, olive oil, yeast, lemon juice, sea salt] 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.
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Dave Radin, CSCS