Stuffed Goat Cheese Pesto Chicken with Pesto Cream Sauce

New week. New goals. Don't we all need a refresh??? Well....this meal might look like it doesn't fall into that category. But it does.

Paderno SPIRALIZER.
You rock.

Do you remember the freezer basil pesto I made a while ago. I am pret...ty sad that it's almost gone. And will be making another batch with the last bit of basil plants I have. But this was a great meal to make with it!

Goat Cheese Stuffed Chicken with Basil Pesto and Basil Pesto Cream Sauce

4 free range chicken breast
About 1/4 cup basil pesto
1/4 cup fresh goat cheese
1/2 block organic cream cheese
Himalayan salt and pepper to taste

With a meat mallet, flatten chicken out. Stuff with cheeses and basil pesto. Close with a tooth pick to seal in cheese. Season with salt and pepper

Basil Pesto Cream Sauce

2 cups of organic milk of choice or organic half and half
2 tbsp whole wheat flour
1 cup freshly shredded mozzarella cheese
1 tbsp basil pesto
Himalayan salt to taste

1. In a large sauté pan. Heat 2 tbsp olive oil. When warm lay chicken in pan and brown on all sides.
2. When done, put in oven safe dish lightly greased with olive oil and cook at 350 till done (about 15 minutes). Then turn on broiler and slightly brown top of cheese.
3. In same pan that you cooked chicken (there will be oil and chicken remnants) add 2 tbsp of flour. Whisk. Slowly add your milk. Whisking. Add basil pesto.
4. Allow milk to come to a slow boil. Careful not to burn. Then add cheese.

Serve with whole wheat pasta or zoodles (zucchini noodles). I also added baby Bella mushrooms and sweet red peppers. I also served my zoodles tossed in basil pesto opposed to the cream sauce. And added freshly grated asiago cheese. See More