Thursday, July 21, 2011

Bacon-Wrapped Chicken Stuffed with Walnut Basil Pesto

Any time I hear/read "bacon-wrapped" anything, I'm ready to either eat it or make it.  
These little morsels are tasty as an appetizer or part of a full-blown meal, easy to make and portable. With a scant 4 ingredients, you can prepare these fast - cooked outside on the grill or, if the weather prevents grilling, in the oven.

8 chicken tenders (flattened to 1/4" thickness and cut in two)
3 oz walnut basil pesto**
8 julienne slices sun-dried tomato in olive oil
8 slices bacon

Dab 1/2 teaspoon (more or less) of pesto on top of each chicken tender. Top with one slice of sun-dried tomato. Fold or roll chicken to enclose pesto. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides (or, bake in 400 degree oven for 20 minutes or until done).

**Walnut Basil Pesto
4 oz fresh basil
1 c walnut pieces
6 garlic cloves
1 c olive oil
1/2 tsp sea salt
juice of 1/2 lemon

In a food processor, blend walnuts, garlic cloves and olive oil.  Add basil, salt and juice of lemon.  Process until smooth.
Use leftover pesto for anything from eggs to your cooked spaghetti squash!


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