This was quite a tasty dish, something a bit more unique for the not so every day dinner! I did add some Parmesan cheese and garlic powder. Just sprinkled the garlic powder with fresh crushed pepper sprinkled on the chicken and mixed the cheese with the pesto, very yummy!! I also omitted the salt, I had pre-packaged pesto which was pretty salty. I also did not use the full 1/4 cup of olive oil, because it seemed like a lot, just sprinkled it over the chicken before baking. Not too many changes but they suited my family's tastes, as I am sure the recipe is just fine as written. A great way to use up extra pesto and chicken!!!
Very easy and really excellent recipe - my changes were to pound the breasts to 1/4 to 1/2 inch - sprinkle a little garlic powder on each along with a tablespoon of parmesian cheese ( on top of the pesto) - roll up and secure. Then I drizzled a very small amount of olive oil on each - turned out just GREAT
This was absolutely amazing! I added pine nuts to the pesto and some swiss cheese slices to the chicken. Adding some sriracha sauce around the plate worked perfectly for some added punch when wanted also good with white whine. Great easy fast and delicious meal!
Changed the recipe for my family because a half a chicken breast seemed like an appetizer...
One whole chicken breast, wrapped in two pieces of bacon... cooked for 30 minutes and then broiled on high for 5 minutes to make the bacon extra crispy.
turned out sooooo delicious! Thanks for sharing with a novice chef!
This was pretty basic but good!! I did make some modifications. Added garlic powder mozerella cheese and paparika. Used sun-dried tomoato pesto (its what I had). Baked at 375 for 25 mins then broiled for 5 mins. Bacon was crispy and delicious. Just though 400 was too high for chicken.
Good recipe. I made a few changes but only because I used what I had on hand. I added a piece of provolone cheese before I wrapped it and instead of bacon I used prosciutto. Turned out great!
Made this last night....I did not use the oil. I know one review said that it was very messy to make not the case at all. I'm not sure how she went about it but if they gave us every tiny detail then we wouldn't be good cooks now would we. I made my own pesto using raw pine nuts olive oil garlic parmessan cheese and of course fresh basil- just eyeball it to get the correct taste and consistency. I think that was the trick for me. I used 1/2 a breast and pounded with the spike side of my pampered chef tenderizer on both sides of the chicken. The pesto spread easily with a small rubber spatula I added just a tiny bit of salt and fresh cracked pepper rolled it and then wrapped the bacon and then a little more cracked pepper on top-keep in mind bacon is already salty you don't want to over do it. I placed it on an elevated rack so the fat could drip down and baked for 20 minutes at 350 and then about 18 minutes more at 400. This kept the breasts moist and made the bacon crispy. Again I'm not sure why another complaint was about the bacon not being crispy. If you look at my photo you can clearly see it is cooked crispy enough. We paired it with a simple salad but this would be great served over noodles with a touch of olive oil garlic and parmessan or over a bed of garlic mash....it's a simple dish packed with good flavor. Enjoy!
These came out dryer than I was expecting. Not our favorite recipe for pesto chicken.
Delicious!! I added more bacon mozzarella and parmesean cheese. I broiled the last 5 minutes for crispy bacon.
The bacon was not crisp enough all the way around. I even elevated it on a rack so it didn't sit in it's juices. I need crisp bacon.
