Pesto, spinach, and goat cheese stuffed chicken and garlic asparagus recipe

I am working on growing an herb garden in our new house, but birds keep eating my herb sprouts. I put out a bird feeder, so hopefully that will deter them. Along with fresh cilantro and chives, I am really looking forward to fresh basil! I love making pesto and I enjoy eating it even more. This week I was craving some pesto goodness so I decided to pick some up and use it for a stuffed chicken recipe (and maybe a quiche recipe too).

I haven’t made stuffed chicken in a while, and it did not disappoint! This pesto and cheese and spinach stuffed chicken is a yummy and rich meal. Whoever said you can’t eat delicious food while still eating healthy doesn’t know what they are talking about! My husband was happy that it was grain-free and had goat cheese, and I was happy merely because it had pesto.  It may seem like too much work, but it’s all in the preparation. After you put it together, you can stick it in the oven and forget about it for a while!

I paired the chicken with a garlic asparagus side, recipe below as well.
stuffed chicken

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Pesto Please! What to do with all that basil

Basil is in season and if you have recently planted it in your garden the fragrant herb is probably trying to take over! I have a planter of it on my balcony and I still have plenty of it to make lots of yummy things.

Number one thing to make with basil? Pesto of course!

Classic Pesto Recipe from Food Network:

Ingredients

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Now, what to do with all of that pesto?

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