I have some very exciting news for those of you who have been silently bemoaning how completely shitty my photography is. I (finally) got a Cannon DSLR! So now I can take pictures like this:
Anyway…for the past few months, I have been searching high and low for the perfect pesto recipe. Last night, I found it. If you haven’t made Ina Garten’s (aka The Barefoot Contessa) Pesto, you need to. It is a religious experience. Words simply can not describe.
All you do, is take some basil, salt and pepper, nuts, cheese and garlic
And process them for a few mintes in ye-olde food processor.
After I made this wonderous dish, I thought to myself: “Self,” I thought, “you should throw some of that deliciousness down on some chicken.”
And then I remembered something that everyone on the internet knows. Bacon is awesome, so I wrapped it all up in bacon and threw it in the oven.
Chicken with Pesto and Bacon:
- 1 1/2 cups Basil, packed
- 1tbs Walnuts
- 1tbs Pine Nuts
- 1/2 cup Olive Oil
- 3 Cloves Garlic, chopped
- 1/3 cup Grated Parmesean Cheese
- 1 pinch each Salt and Pepper
- 3 Chicken Breasts, halved
- 1lb Bacon
For the Pesto:
Combine nuts in the food processor and process for 15 seconds. Add Garlic, Basil and Salt and Pepper. While processing, slowly add the Olive Oil and blend until the basil pieces get as small as they are going to. Add the Cheese and blend until combined. Makes 1 Cup.
For the Chicken:
Preheat the oven to 400F. Spread about 1tbs of Pesto over each piece of Chicken. Wrap in two to three strips of Bacon, and bake until bacon is browned and chicken is cooked (~45 minutes).