Pesto&Cheese Stuffed Chicken! :O

And you stuffed a what!? What sound does a chicken make? I'm not sure? I don't think I've ever thought about it! Hehe. Anyways, man, am I tired today guys. I just spent 5+ hours talking to some Indian guy, trying to fix my mom and my computer. It's hard trying to understand accents all around the world. -_- Especially Indian ones. But he did tell me I should try some Indian food, I'm still meh about it though, because normally Indian=Spicy!! And I hate spicy food. Although, it they have a not-spicy-at-all dish, I will so be the first to try it. If so off topic here aren't I? But that's okay, because you know what? It's my blog bwahaha. Okay enough, I know I know, recipe time!

For some reason, I imagine them flying away!~

As for the ingredients today, this really is plain eye balling since the amount totally depends on how many people you're serving, how much stuffing you want, and how big the chicken breast is. So for reference to the pictures I'll put in about how much I used, but this isn't an exact amount. When cooking, just use what you feel is necessary, if you want to try and match it up with mine, that's what the pictures are there for love! :)

Ingredients:


Chicken Breast (I used 3)
Goya* (1Tbsp max)
Pesto (About 1-2 Tbsp per serving)
Cheese (Either the same as the pest, or more if you're a cheese lover like me!)
Tooth Picks (2 min-5 max)

Directions:


You might want to go ahead and start to preheat your oven. I'm using a small conventional oven, so I just use it on its highest setting, since the thing barley toasts up a slice of bread. If you watch where I got the recipe idea, I think Bubz said that she used about 220 degrees? I would go for around 350, but as long as the chicken gets fully cooked, you figure what you think is best. Alright, so make sure you have a cookie sheet, try, whatever you like, lined with aluminum foil.
To begin the actual cooking, take your chicken breast, it should have no skin or bones by the way, and slice it through the middle, enough to open it entirely, but not enough to cut the poor thing in half. Now because I like seasoning with all my poultry, here I added just a dash of my favorite seasoning, Goya, feel free to use plain salt and pepper, or nothing at all.
At this point you can begin to stuff your chicken. Just coat the insides with as little or as much pesto as you can fit on their without it dropping off from the sides. Add as much cheese as you'd like, with the same reasoning in mind. Make sure you have your tooth picks on hand, not like me who was having a crazy time plucking them out of a jar with pesto covered fingers. Fold your chicken, if you've ever rolled sushi before, it's  around the same technique, keep all the ingredients inside with your fingers, and close it up, place your tooth picks where you find them most necessary. Since my chicken breasts were a medium to big size, I placed two on the outer corners, and around 2 or 3 in the middle. Enough so you're chicken doesn't bloom like a flower when it's baking in the oven.
Place your chicken on the aluminum foil, smack on a little more pesto and cheese to make em yummier and look a whole lot tastier than a plain chicken, and stick them in the oven until your chicken is fully cooked. We don't need any crazy chicken disease now do we? Unless your in Japan, they eat their chicken almost raw... Not that that's important right about now... Anyways, I did about 25-30 minutes. Turning the pan around once to get it evenly cooked all throughout.
Once they're done, get them out of the oven, cool them down a little, and serve with whatever else you're having! In my case, some freshly smashed potatoes and plain white rice!

I hope you try out this recipe and enjoy! Also, sorry if the directions look so long, I just like to blabber A LOT, but this recipe is so simple an ape could do it. I bet you.

Have a great time in the kitchen and bye beautiful! :D

Here's the video of Bubz cooking! My recipe was inspired by hers, the over all recipe is the same, but hers is slightly more different, check it out if you're curious! :)