Pesto-Bacon Chicken Wrap

pesto-stuffed-chicken1In the never-ending quest to come up with another new way to use the adaptable chicken breast, I noticed this recipe at All Recipes done by someone named Dawna. I eliminated a lot of oil, and it still turned out wonderfully succulent and tasty.

Please don’t use bottled pesto for this recipe. Make your own. My recipe is linked.


  • 4 half chicken breasts, pounded enough to make them evenly thick.
  • Salt and pepper
  • Home made Pesto. You will need a six tbsp or so.
  • 4 thick cut slices of bacon
  • 2 tbsp of canola oil


  1. Spread out your breast meat and place a tablespoon or more to cover the entire piece.
  2. Sprinkle with salt and pepper. Roll up.
  3. Wrap a bacon slice around each roll-up. Secure with a toothpick
  4. Place on a rack on a baking sheet.
  5. Brush with canola oil.
  6. Place in preheated 400° oven and bake for 30 minutes or until done (pierce with skewer, juices should be clear) and bacon crisp.

Serves: 4

NOTES: Do not use dried basil. It will not turn out at all. And avoid commercially made pesto since it loses a lot of taste in the processing. If you find getting a “bunch” of basil difficult to find (and don’t grow your own), one of those “fresh herb” packs in the grocery store should make enough for 2 half breasts. Just adjust the pesto recipe to about 1/3 of a regular recipe I would think. As I noted in the pesto recipe this stuff freezes perfectly and tastes fresh when you use it, so get a basil in bulk when you can, if you don’t grow it, and freeze it.


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