Instructions

For Pesto:

1. Blend all ingredients in a food processor until desired smoothness.

For Chicken

1. Pre-heat oven to 350F
2. Peel & slice pears into 1/4 inch thick slices.
3. Butterfly chicken breasts, cut into them from the side, lengthwise to open them up like a book, leaving them attached in the middle.
4. If you have a meat hammer, give them a light pounding. It’s not absolutely necessary, but it will help with the wrapping.
5. On one side of the breasts, smear pesto, on the other mustard sauce (or horseradish/wasabi)
6. Arrange 3-4 slices of pear on one side of the breast.
7. Fold over the other side, close like a book, pick up in one hand, holding it shut, and sprinkle with salt.
8. Then wrap with 2 slices of bacon in a diagonal, overlapping pattern.
9. Repeat with all breasts.
10. Arrange on a lightly oiled sheet pan.
11. Cook for 35 minutes, hitting it with the broiler the last 5 minutes.
12. Let them sit a few minutes before serving.
13. We had them over cream of kale, and it was delightful!