Bacon Wrapped Pesto Chicken

This was so easy and delicious!! My father-in-law fell in love with it!! Pleasing others through food is a true joy!

Ingredients:

4 skinless, boneless chicken breasts, butterflied

8 slices bacon

1/4 c pesto sauce (see below)

1/8 c parmesan cheese, fresh grated

pepper

1/4 tsp  dried oregano

Directions:

1. Heat grill to medium (350 - 375 ℉ ). Combine the pesto sauce with the grated cheese, mix well.

2. Spoon 2 tbsp worth of pesto mix on one half of butterflied chicken. Close top half and wrap each chicken breast with two slices of the bacon. Wrap tightly, as the bacon will constrict when cooking and will hold chicken and pesto in place. Repeat for all chicken breasts.

3. Place on heated grill. Cook for 5 minutes, flip over and cook additional 5 minutes. Bacon should be brown and crispy and the juices from the chicken should be clear (a sign that the chicken is done).

4. Serve immediately. Enjoy.

For Pesto Sauce:

Ingredients: 

• 1 c pine nuts
•  salt and pepper
• 8 cups (4 ounces) lightly packed fresh basil leaves
• 2 garlic cloves, coarsely chopped
• 2/3 cup extra-virgin olive oil

Directions:

1. Bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately remove and drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

2. In a food processor or blender, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

Butterflying Chicken:

Lay chicken flat or stand on up on one side. Run a sharp knife along one side, making sure not to cut all the way through. two flaps should open up - making "butterfly wings".