Pesto Stuffed Chicken with Roasted Vegetables

First impressions can be both misleading and dangerous. When I first saw Jamie Oliver, I had a hard time taking him seriously. I mean, he's not much older than Psychgrad. Then I made a good choice (one of the few). I said to myself - "self I said", if you take Psychgrad seriously, why then wouldn't you give Jamie Oliver the same acknowledgement. I mean, age is not an indicator of intelligence or talent. Then started the zombie like "must have Jamie Oliver cookbooks" mantra - need I go on.

I served this dish at our New Year's dinner (Rosh Hashana) and it was an outstanding hit.

Ingredients:

An array of colourful vegetables - i.e. carrots, red pepper, green pepper, sweet potato, regular potato, red onion, cherry tomatoes
2 cloves garlic (smashed but not peeled)
Olive oil
Kosher salt and pepper to taste

Cut up vegetables to the size you like
Add a glug of olive oil, s&p, and smashed garlic
Mix it all together to coat the vegetables and place in roasting pan.
Roast vegetables at 350 F until slightly tender (not mushy) approximately 35 - 40 min.

Stuffed Pesto Chicken

If you're like Psychgrad, you'll have alot of pesto in your freezer. If you're more like Psychgrad's mom, you'll probably be buying a jar at the grocery store or finishing up the last of your homemade pesto.

6 chicken breasts
6 heaping Tbsp pesto
Pepper

1. Create pockets on the thicker side of the chicken breast. Put in a heaping tablespoon of pesto evening it out in the pocket
2. Place in foil lined baking dish, sprinkle with pepper and cover with foil
3. Bake in 350 F oven for about 25 minutes - remove foil from the top and let the chicken brown slightly while roasting
4. Remove from oven and slice 3-4 slices per breast at an angle

To serve:

Place roasted vegetables on serving dish and top with sliced chicken

It's good, it's easy, it's nutritious and it's low fat.