Italian Pesto Chicken
1¼ lb boneless, skinless chicken breast
5 oz Jimmy Dean Italian bulk sausage
¾ cup smoked almond pesto (recipe below)
1 cup Italian style bread crumbs
2 slices provolone cheese
1 egg, beaten
Salt and pepper
Sauté sausage until no longer pink, drain grease and set aside to cool.
Pound the chicken breast to 1/8 of inch thickness. Sprinkle with salt and pepper on both sides. Spread pesto over chicken, layer one slice of cheese on each breast. Roll chicken breast tightly, secure with toothpick if needed. Cut each breast in half. Dip in egg mixture, then in bread crumbs. Place in lightly greased baking dish and cook at 350° 35-45 minutes.
Smoked Almond Pesto
4 cups fresh basil leaves
4 cloves garlic
½ cup smoked almonds
1 cup extra virgin olive oil
¼ tsp ground pepper
½ tsp kosher salt
Blend above ingredients in food processor until smooth. Stir in 1¼ cup parmesan cheese. Makes 2 cups and can be stored in refrigerator in tightly sealed container for up to two weeks.
© Crackerberries 2013
