Spinach Pesto Stuffed Chicken Breast

4 Boneless, skinless chicken breasts, thawed and pounded to about ½ inch thickness

2 cups Spinach, fresh

¾ cup Basil Pesto (see recipe below)

Mozzarella Cheese, shredded

1 cup Italian Bread Crumbs

Spray baking sheet with non-stick cooking spray. Preheat oven to 425 degrees. Coat one side of chicken breast with pesto. Next layer spinach and shredded cheese. Fold chicken breast in half and coat outside with bread crumbs. Place on baking sheet. Cook for about 20-25 minutes, until chicken cooked through.

Basil Pesto

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

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.