Tonight for dinner, boyfriend and I decided to use up the chicken breasts we had in the fridge. We were starving and in the mood for something really flavorful and delicious… but also really easy.
We inventoried the fridge and came up with…
Cheesy Pesto Chicken Pinwheels!
To start, boyfriend butterflied the chicken breasts (we had 4… with leftovers in mind) and then pounded them out to make them extra thin.
Then we seasoned them with salt, lemon pepper and paprika before marinating them for ~45 minutes in a mixture of fresh lime juice (1 lime) and balsamic vinegar (enough to coat).
While the chicken marinated we mixed mozzarella cheese, parmesan cheese, goat cheese, sun dried tomatoes and homemade pesto (including basil grown in my mom’s garden… thanks mom!). That would be the “stuffing”.
We eye-balled the measurements based on our extreme love of cheese, so you can really use as much (or as little) as you like.
Once the chicken was done marinating, we put a layer of spinach on the chicken, and a quarter of the cheesy mix and rolled it up and placed it in a glass baking dish.
We baked them at 450* for 30 minutes and while that was happening got some water boiling for a side of quinoa (made with 2 parts water, 1 part quinoa… and a splash of red wine for flavor.) 😉
The chicken was ridiculously good. So, so, so flavorful and perfectly cooked. We got a bite of pesto-cheesy goodness in every bite.
Lean Protein + Whole Grain = a pretty perfect Sunday night dinner if you ask me.
And obviously a glass of red wine.
Start to finish (with random 2-4 minute breaks from me running into the family room to not miss a minute of the crime show du jour) it probably took about 15 minutes to prep.
An easy (and delicious) dinner! Can’t wait for leftovers tomorrow!