I was at a loss for what to make for dinner one night. I was tired of the usual quick options. I had defrosted a single chicken breast thinking I might make some kind of garlic rosemary chicken. Then inspiration struck as I looked into the fridge and saw some leftover goat cheese. A new recipe was born.
Ingredients:
2 boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoons pesto
1.5 oz goat cheese
1/4 cup glazed pecans, crushed (I use Emerald brand)
Nonstick cooking spray of your choice (I use coconut)
2 toothpicks
Directions:
- Preheat the oven to 350 degrees F.
- Mix together the olive oil and pesto in a bowl and coat the 2 chicken breasts evenly.
- Lay out a piece of aluminum foil on a baking sheet and spray the foil with a bit of non stick cooking spray.
- Lay both chicken breasts flat on the foil and place .75 oz goat cheese in the middle of each one.
- Place half of the crushed candied pecans on top of the goat cheese.
- Fold each chicken breast in half and secure with a toothpick.
- Bake for 30 minutes.
I served it with a side of quinoa and brown rice.