Monday, July 11, 2011
Pinwheel Pesto Chicken with sauteed Summer squash
Hammer a chicken breast so that it's pretty flat (probably should be flatter than ours, but I had to coach a WOD). Season with sea salt and ground pepper. Now spread 1 teaspoon of pesto sauce on the flattened chicken breast, then lay one piece of prosciutto and 1 slice of provolone cheese. Wrap the chicken breast up by carefully rolling it; make sure the insides don't just squeeze out, but pushing it back with the tips of your fingers. Now to keep it from unrolling put a few toothpicks through it. Now drizzle some coconut oil over the top and sprinkle dried oregano, sea salt, ground pepper, and dried basil (fresh oregano and basil would work brilliantly, but we didn't have any :-( Now wrap tightly in tin foil (see image below).
We served ours with a saute of squash and tomatoes. For that, start by heating 1tbsp of oil in a frying pan, then add some onion until translucent, then add some fresh crushed garlic (~2 cloves). Season with sea salt and ground pepper. Add squash (~3-4 sliced summer squash) and tomatoes (~2-3 Roma tomatoes). Allow to cook on low to medium-low for about 25-30 minutes. Season to taste.