Here I was all set to do some kind of Mexican Chicken in the Slowcooker for dinner (have I mentioned that I love my Slowcooker?)
But as I was searching for different ideas I came across some Stuffed Chicken Breast recipes. Dang, now I feel like that instead…
I only have Parsley out in the garden at the moment but wasn’t sure if I wanted to do a Parsley Pesto or not so I thought I’d grab some Spinach out of the freezer and throw that in too. The result is delicious and I am hanging out for my Pesto Stuffed Chicken for dinner!
Not too bad for a recipe born out of what I had on hand!
Feel free to sub for what you have on hand/You will need:
A Small Handful of Fresh Parsley – or sub with Basil or try Mint
3 Small Handfuls of Spinach – if using frozen, thaw and squeeze out the excess liquid
A small handful of Almonds – or sub with Walnuts or Cashews
Zest and Juice of half a Lemon
3 Garlic Cloves – Peeled
A small handful or Sharp Cheddar – or sub for Parmesan
Generous amount of Rock Salt and Pepper
Add all your ingredients except for the Olive Oil into your food processor and blitz until mixture turns into a thick paste. Next add in your Olive Oil while your food processor is running, add as much or little as you like depending on the desired consistency – you may want to add a lot if you are wanting a Pesto Sauce for Pasta or you may want to only add a little if you are wanting it for a Dip.
Great over Pasta, Stuffed into a Chicken Breast or Mr 2 was devouring it on Rice Crackers!