I see so many recipes with various vegetable-stuffed chicken breasts. I just had to make my own. We hope y’all enjoy it!

INGREDIENTS:
6 boneless, skinless chicken breasts
Sea salt and pepper to taste
About 2 Tb Basil Pesto (I prefer Classico brand)
About 2 Tb Minced garlic
8 oz sliced green onions
1 small jar sliced pimentos
2 oz fresh spinach leaves
4 oz fresh baby Bella mushroom slices
4 oz goat cheese, crumbled (I tried an apricot sage flavored cheese and it worked well, however any crumbled cheese would work just as well)
4 oz tomato pesto (I prefer Classico brand)

Preheat oven to 350.

Place each chicken breast in a plastic zip-lock bag. Using a mallet, pound each to 1/4″ thickness.

Transfer to plate.

Repeat process for all chicken breasts. And set aside for assembling.

On a plate, working one at a time, place a chicken breast down and sprinkle salt and pepper on inside.

Add about 1/2 tsp pesto and using a separate spoon than dipping, spread evenly over chicken.

Add about 1/2 tsp minced garlic and spread with same spoon used with pesto.

Add green onions to taste.

Add some pimento slices.

Add one small handful fresh spinach leaves.

Arrange several mushrooms over spinach.

Scatter goat cheese over top. Roll up and place in large skillet or casserole.

Spread tomato pesto over each rolled up chicken breast.

Bake in oven 1 hour, covering halfway through.

Add green onion and serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet