2 Barber Foods Parmesan or Kiev Stuffed Chicken Breasts
1/4 cup grated asiago or mozzarella cheese
2 tablespoons prepared pesto sauce
1 cup broccoli florets
1 clove garlic, crushed
1/4 teaspoons hot chile flakes
2 tablespoons olive oil
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon salt
6 ounces uncooked pasta, bowtie or penne
3 tablespoons prepared pesto sauce
Chicken: Bake chicken for 25 minutes in 375 degrees remove from oven and top with one tablespoon pesto sauce each. Top with cheese.
Chicken: Return to oven and bake and additional 10 minutes or until internal temperature measure 165 degrees.
Chicken: Serve with Italian Broccoli and Pesto Pasta.
Broccoli: Wash broccoli and cut into florets. Microwave in covered dish for 90 seconds or until just tender.
Broccoli: In a small skillet, heat olive oil over medium-low heat and add garlic, chile flakes, lemon zest and salt. Slowly saute the mixture, stirring occasionally, about 10 minutes until garlic is tender. Keep the heat low and donâ€™t scorch the garlic.
Broccoli: Turn heat up to medium and toss broccoli with olive oil, chile mixture to coat well and warm up broccoli (about 2-3 minutes).
Broccoli: Drizzle with lemon juice and serve.
Pasta: Prepare pasta according to package directions. Drain.
Pasta: Toss hot pasta with pesto sauce and serve immediately.