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Prep Time 0:20

Cook Time 0:25

Stuffed chicken breasts are a great way to make your dinner look really fancy without a lot of effort. Plus, after a long day there are few things more satisfying than pounding raw chicken with a mallet.

Lentils or black beans would also be good as a base for the chicken.

• Ingredients
• 2 boneless, skinless chicken breasts $7
• 1 small bunch cilantro plus extra for garnish $2
• juice and zest of 1/2 lemon $0.50
• 3 cloves garlic, peeled Pantry
• olive oil Pantry
• 1/4 cup shredded mozzarella cheese $3.50 for 8 oz.
• salt and pepper to taste Pantry
• 1 15 oz. can refried or whole pinto beans $1.50

Total Cost of Ingredients $16

Directions

Preheat oven to 375 degrees F. Use 1 tsp olive oil to lightly grease a baking dish.

Place a chicken breast between 2 pieces of wax paper and pound to 1/4” thickness using a mallet or a rolling pin. Repeat with second breast.

In a food processor or blender, combine cilantro, garlic, 3 tbsps olive oil, lemon juice and zest and mozzarella until a chunky paste forms. Season with salt and pepper to taste.

To assemble chicken. spread half of the pesto over the top of a chicken breast. Roll up tightly to form a cylinder and secure using toothpicks. Repeat with second chicken breast and remaining pesto. Place in the prepared baking dish.

Bake for 20-25 minutes or until just cooked. Test the chicken by cutting a slice to see if the chicken has cooked all the way through before serving.

While chicken bakes, drain the beans and heat in a small pot over medium high heat with 3 tbsp water added until hot. Mash with a fork until mostly smooth. Season lightly with salt.

To serve, divide portions of the beans onto 2 plates. Cut chicken into 1” pinwheel slices and serve over beans. Garnish with additional cilantro.

Serves 2.