Pesto, prosciutto & mozzarella stuffed chicken.

WHAT YOU NEED:
-Chicken Breast
-Flour
-Italian Breadcrumbs
-Basil-Parmesan Oil (or Olive Oil of your choosing)
-Prosciutto
-Pesto
-Fresh Mozzarella 
-Quinoa
-Feta
-Red Pepper
-Cucumber
-Red Onion
-Grape Tomatoes
-Watermelon
-Mixed Greens


Seasoning:
-Salt
-Basil
-Balsamic Glaze


Preheat oven to 350 degrees. 


FOR CHICKEN:

Slice chicken breast horizontally, but not fully through, creating a pocket. Spread pesto, freshly sliced mozzarella and prosciutto inside. 

Coat chicken breast with flour, then drizzle with oil, and sprinkle with breadcrumbs.

Heat oil of choice in your pan. I use a basil-parmesan oil. 
Cook until crispy on both sides.
Place in oven until chicken is cooked through. About 10 minutes at 350. 


FOR QUINOA SALAD:

I microwave frozen quinoa from Trader Joe’s. Season with basil and salt. Chop and mix-in cucumbers, red peppers, red onion, grape tomatoes and feta cheese.

Plate with mixed greens and watermelon, drizzle with balsamic glaze.