Presto Pesto Chicken {Gluten Free}

I live for the summer! No schedules, swimming all day, biking, playing, summer nights & staying out late….but because of all that fun, dinner can be tricky? Anyone else struggle with finding time to make dinner??

I’m always on the hunt for quick & easy summer meals/recipes; you know those go-to meals that can be assembled ahead of time or come together quickly after a long summer day?

Presto Pesto Chicken is one of those meals for me; a go-to summer staple!

I love that I can pick produce from my garden + make it ahead of time. Then spend the day playing with my daughter! It’s quick, delicious + Gluten Free!

So, if you grew tomatoes and basil in your garden this year, (or just have a really great neighbor or farmers market) you need to put this on your menu for the week!

Pesto Italian Chicken

Prepard pesto (see my recipe) about 6 oz.

1 block Boursin cheese (I prefer the garlic and herb)

Parmesan Cheese

2 tablespoons Olive Oil, for drizzling

Salt and ground black pepper

4 boneless, skinless chicken breasts, butterflied

2-3 large tomatoes, thinly sliced

Preheat oven to 400ºF.

In a bowl, combine Pesto (as much as you prefer…I use about 6 oz) + Boursin cheese. Mix into a smooth paste. Reserve.

Butterfly each of the chicken breasts. Season both sides of the chicken and divide the pesto-cheese mixture between the four breasts. Place a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.

Transfer the chicken pockets to a greased baking sheet (I use a 9X13 pan) and shingle with tomato slices. Season with salt +pepper, drizzle with olive oil and sprinkle with  Parmesan Cheese (about a handful). Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with Garlic and Cheese Orzo alongside.

Garlic and Cheese Orzo

12 oz GF Orzo, prepared to package directions (I like this Brand)

4 tablespoons butter

3 to 4 cloves garlic, finely chopped or grated

1/4 cup grated Parmesan Cheese

1/4 cup (about a handful) chopped flat-leaf parsley

1/4 cup (about a handful) chopped basil

*sometimes I’ll add chopped chives

Ground black pepper

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmesan cheese, parsley, & Basil to pan, season with pepper and toss thoroughly.

XO,

Carly