Ingredients
Chicken
chicken breast
1 tsp garlic powder
1 tsp dried parsley
1 tsp red pepper flakes
½ tsp paprika
1 tbsp pecorino
Salt & pepper to taste
1 drizzle avocado oil
Red Pesto
3 cloves garlic
10 sun dried tomatoes
3 tbsp almonds (raw)
2 tbsp pecorino cheese
2 tbsp olive oil
4 leaves fresh basil
2 tbsp parsley
¼ tsp salt
½ stick butter (unsalted)
Tools
food processor
large ziplock bag
Directions
Chicken
Step 1
Combine the ingredients below to make a seasoning mix.
1 tsp garlic powder
1 tsp dried parsley
1 tsp red pepper flakes
½ tsp paprika
1 tbsp pecorino
Salt & pepper to taste
Step 2
Slice your chicken breast length-wise without going fully through it to create a pocket, making sure that the bottom is thick enough to hold the filling.
chicken breast
Step 3
Coat your chicken with the seasoning mix from before, then drizzle with olive oil.
1 drizzle avocado oil
Step 4
Pipe the red pesto mixture into the pockets of the chicken breast.
Step 5
Sear the chicken on both sides 3-4 mins until you have a crust.
Step 6
Then bake the chicken at 400F for 8-10 mins.
Red Pesto
Step 1
Combine the ingredients below to a food processor. Blend until combined but still chunky.
3 cloves garlic
10 sun dried tomatoes
3 tbsp almonds (raw)
2 tbsp pecorino cheese
2 tbsp olive oil
4 leaves fresh basil
2 tbsp parsley
¼ tsp salt
food processor
Step 2
In a bowl, combine the red pesto with butter at room temperature. Mix together to create a buttery spread.
½ stick butter (unsalted)
Step 3
Spoon the mixture into a ziplock bag. Press any air bubbles out and trip one of the corners to create a piping bag.
large ziplock bag
