Thursday, March 25, 2010

Artichoke Pesto Stuffed Chicken breasts with Broccoli $6.94

mmm... remember the amazingly simple and delicious pesto we made in EARLY January to put in the rollups?  We're making it tonight!  Sometime during the day or as soon as humanly possible in the making of dinner tonight, whip up this delight!

Artichoke Pesto
Artichoke hearts($2.29)

1 teaspoon salt
1 teaspoon minced garlic (1 clove)
1/4 cup parm cheese (.40)
1/4 cup olive oil(.40)

In food processor, mash the drained artichoke hearts with a fork so they all fit... add salt if desired, along with the garlic and parm cheese.  Pulse the food processor quickly and drizzle olive oil into the food processor as it pulses - pulse just enough to mix - no more or it might mush.  YEAH!

Now, Artichoke Pesto Stuffed Chicken Breast

4 4-5 ounce chicken breasts $4.25
1/3 batch of Artichoke Pesto $1.20
Fresh Ground Black Pepper
2 Tbsp Olive Oil .30
1 lb brocolli or other veggie $1.19
Holding the chicken breast flat in your hand, use a sharp filet knife to cut a pocket into the chicken breast.  stuff with Artichoke Pesto into the pocket.  (be sure to scoop some of the artichoke pesto from the "big batch" made above into a seperate bowl!  You DO NOT want to contaminate your entire batch of artichoke pesto by touching a dirty chicken spoon to the clean pesto!)

Preheat oven to 400 degrees.  In an oven proof frying pan, heat the olive oil over medium heat to hot, but, of course, not smoking.  Place the chicken in the hot oil, saute for about 3 minutes, flip, and heat for another three minutes.  Remove from stovetop and put in oven for 15 to 20 minutes until cooked thoroughly.

Serve with copious amounts of freshly steamed brocolli!  mmm!  Brown Rice will work well too if you're looking for some carbs.

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