Arugula and Ham Stuffed Chicken

Bonjour, readers! I know, I know…I still have to write about Paris, BUT my sister has the pictures of the meal I want to write about so you're just going to have to wait. Big sis, please send me those pictures…

Also, those of you who know me know that I'm a bit of a scatterbrain. I'm disorganized and forgetful and as a result I left 'that cord that connects my camera to my computer when I want to upload pictures' at my parents house. Silly me. So for this post you're going to have to use your imagination! It'll be fun.

I'm calling it Arugula Pesto and Ham Stuffed Chicken Breasts. Close your eyes. Can you picture it? It's pretty…well, you know what chicken looks like but this dish has a bright green from the pesto and a lovely pink from the ham. Those are two of my favorite colors, now that I think of it. As it cooks the smell of garlic and olive oil (best combo ever) emanates from the oven and that makes you smile. Luckily, it's ready in about half an hour and it tastes even better than it looks and smells!

Arugula Pesto and Ham Stuffed Chicken Breasts

serves 2

2 handfuls of arugula

1 garlic clove

3 tbsp. parmesan cheese

extra virgin olive oil

2 chicken breasts (flattened)

2 slices of ham (from the deli counter is great)

salt

pepper

Preheat your oven to 350. In a food processor, combine the arugula, garlic, and cheese until the leaves are finely chopped. Slowly stream in the olive oil until a smooth paste forms.

Coat the bottom of a glass baking dish lightly with olive oil. Season the chicken with salt and pepper and lay them in the dish. Layer the pesto and ham on top of each piece of chicken and roll a tightly as you can. If you need to use toothpicks to keep the chicken together go for it, but it's not necessary. Bake in the oven for 25-30 min. Let them rest for about 10 min. before serving.