If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
Step
2
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Step
3
To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
Step
4
Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
Step
5
In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
Step
6
Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.
For more flavor, add 1 teaspoon dried basil leaves to the bread crumb mixture.
To make this recipe quicker, omit the bread crumbs and cook the chicken in a skillet that has been drizzled with olive oil.
