• 2 large chicken breasts
• 1/3 cup walnuts, chopped
• 4 fresh basil leaves
• 2 cloves garlic
• 2 tbsps extra virgin olive oil
• 1 tsp dried rosemary leaves
• sea salt and black pepper

1. Using a small food processor, blend together the walnuts, basil, oil and garlic until a chunky paste. 
2. Carefully butterfly each chicken breast (make a slit through the meat then fold it open like a book). Cover with clingfilm and beat with a heavy object until the breast is somewhat flattened.
3. Put a tbsp of pesto in each breast, lining it along the ‘seam’ and then rolling over the top part like a flap. Make sure the chicken seals over the pesto and there’s none poking out.
4. Season the chicken well, sprinkle over the rosemary and bake at 375 for 30-35 minutes.

(Things My Belly Likes, 2013)