CHICKEN BREAST STUFFED WITH BASIL OR SPINACH PESTO

• 2 boneless chicken breasts
• 1/4 C white wine
• 2 large handfuls of large leaf basil (ABOUT 15 LEAVES) or same amount spinach
• 1 or 2 cloves garlic
• 1/2 tsp sea salt
• 3 – 4 Tbsp pine nuts
• 1/4 C olive oil
• 1/4 C grated parmesan cheese

1. FLATTEN AND POUND THE CHICKEN BREAST UNTIL YOU THINK THERE IS A POSSIBILITY YOU COULD WRAP THE MEAT JELLY ROLL TYPE. COVER AND ALLOW TO REST FROM THE POUNDING …WHILE YOU MAKE THE PESTO.

2. PLACE IN A FOOD PROCCESSOR: THE BASIL LEAVES, PINE NUTS, GARLIC, SALT, OLIVE OIL, PARMESAN CHEESE AND YOUR LOVE. PROCCESS UNTIL IT BECOMES A GREEN PASTE.

3. PLACE THE PESTO ALL OVER THE BREASTS AND, HAVING READY SOME KITCHEN TWINE, ROLL AND TIE THE MEAT IN ABOUT FOUR PLACES.

4. IN AN OVENPROOF SAUTE PAN PLACE 3-4 TBS OLIVE OIL AND WHEN HOT SAUTE THE CHICKEN BREASTS ON ALL SIDES UNTIL LIGHT GOLDEN COLOR. THIS PROCEDURE MIGHT TAKE UP TO 10-15 MINUTES. POUR THE WHITE WINE AND REMOVE PAN FROM TOP OF THE STOVE AND PLACE IN THE MIDDLE OF A PREHEATED 380 F OVEN.

BAKE FOR ABOUT ½ HOUR, AT THE MOST, AND UNTIL IT HAS DEVELOPED AN APPETIZING MOUTH WATERING COLOR.

REMOVE FROM PAN AND PLACE IN A BASIL DECORATED PLATTER SPRINKLED WITH MORE TOASTED PINE NUTS AND PIECES OF FRESH GOAT CHEESE AROUND. WHEN READY TO EAT POUR THE PAN JUICES WHICH YOU HAVE COOKED ON THE TOP OF THE STOVE UNTIL SLIGHTLY THICK. FOR PEOPLE WHO ARE WATCHING THEIR EATING VERY MUCH A HEALTHY GREEK SALAD WOULD BE THE BEST COMPANY TO THE ABOVE RECIPE….MAYBE WITH A SMALL PIECE OF SOURDOUGH BREAD TO HELP MOP THE JUICES.