Chicken Rollantini with Bacon and Pesto

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Step 1

Heat oven to 400F. FOR PESTO: Combine the spinach, kale, garlic, basil, salt, and lemonjuice in a food processor or high-speed blender. Process or blend just until the greens are chopped. With the motor running, slowly drizzle half of the olive oil through the feed tube of the blender. The pesto should be creamy and entirely smooth. Stop the machine and scrape down the sides with a spatula. Add the remaining olive oil through the top and pulse until combined. Store in the refridgerator up to 1 week or in the freezer for 2 months. If frozen, thaw before using.

Step 2

Arrange chicken breasts on a work surface. Place 2 slices of bacon lengthwise on each chicken breast. FFlip each chicken breast over and spread on 1 to 2 tablespoons pesto. Roll the chicken breasts up tightly with the bacon on the outside.

Step 3

In a cast-iron skillet, heat the avocado oil over medium-high heat. Add the chicken breasts and sear until brown all over.

Step 4

Place the skillet in the oven for 10 minutes or until the internal temp of the chicken reaches 165F. Let the chicken breasts rest for 5 minutes before slicing.