No matter how many times my mother served our family chicken it was always incredibly good. My parents were ‘dry land’ farmers so mixed farming was truly a necessity. Success was totally dependent on ‘Mother Nature’ when it comes to grain crops. Although my folks raised chickens, pigs and cattle, the kind of meat we ate the most was chicken. The reason being, whatever brought the best price when taken to market was raised for the family income.
Today we have so many spices, fruits and vegetables to enhance the meals we make. Its hard to imagine being able to cook so well without them as my mother did. SAVORY PESTO CHICKEN BREAST requires minimal ingredients and preparation but the flavor is great.
Today, March 28th was the birth date of my mother. She was taken from us far to early, as she passed away in 1978 at the age of 60. Our mother had the patience of a saint, always making sacrifices, putting my siblings and I up front and center while living her life with courage and compassion. She was strong willed and had a sense of self confidence in all that she did. She was very loyal to my Dad and a very devoted mother.
AS WE HONOR MY MOTHER TODAY, WE HOLD ON TO THOSE PRECIOUS MEMORIES THAT WILL NEVER FADE FROM OUR MINDS.
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- 1/2 cup sun-dried tomatoes, minced
- 2 tbsp basil pesto
- 1 small to medium zucchini, 1/4" dice
- 1 small red pepper, 1/4" dice
- 60 grams cheddar cheese, shredded
- 1/4 cup Parmesan cheese
- 2 chicken breasts, boneless/skinless
Ingredients
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- Preheat oven to 350 F. In a small bowl, combine stuffing ingredients. Place chicken in a heavy freezer wrap bag. Pound breasts until about 1/4" thickness.
- Mound stuffing on flattened breasts & fold over, tucking in ends. Place a small amount of stuffing on bottom of baking dish & lay breasts on top. Any extra stuffing can be placed around & on top of chicken as well.
- Cover with foil & bake 15 minutes. Remove foil & continue to bake another 15 minutes or until chicken tests done.