 Hey everybody, how you doing today? Today we're making some pesto stuffed chicken breasts and I'm going to be putting some red bell peppers in there, some onions, a little bit of bacon, and a little bit of broccoli and we're going to roll it up and we're going to pan sear it on the stove and then pop it in the oven and create a little bit of a pan sauce for you to finish it off. It's delicious. So I'm Rockin' Robin and I'm going to show you how to make it right after this. Alright, so let's hit those ingredients and go over them for you. First up we have some chicken breasts. I have three here. These are pretty nice and big and you want to use chicken breasts for this obviously because you can get them nice and thin and flat and then we can roll them easily with all our goodies inside. Alright, so inside we're going to be adding some onion. I have the super fine diced here, I have some chopped broccoli, diced up red bell pepper, some bacon that I've already cooked and chopped up so it's ready to go and I do have a video for you if you want to know how to make bacon, a lot of people do. I will leave a link for you down in the description of the video along with the written recipe for this recipe. Alright, we'll need some mozzarella cheese. I have some pesto, I made some homemade pesto and I have a video for you if you want to make that. We'll need some chicken broth, a balsamic reduction, that's what I have here in this bottle that I made. I will leave a link for you for that video if you want to know how to make your own or you can buy a good quality balsamic vinegar that's nice and syrupy because that's what you want to use in this recipe. We'll need some garlic powder, olive oil, salt and pepper. So to start our recipe we have to start with our chicken. Now you saw how thin it was but what I'm doing here is I am taking some plastic wrap placing it on top and taking a rolling pin because there's a bigger surface here in which to pound out the chicken breast you want it to be about a quarter of an inch thick so that we can roll it up and so you just pound it out kind of like this kind of just pushing away kind of spreading it out have my pesto heating up in the microwave just to you know get it spreadable because I had it frozen because I'd make mine and now we're going to move into cooking up our veggies a little bit we want them to have a little bit of softness mellow out the flavors a little bit before we actually fill our chicken breast alright so we're over here at our stove I've got a cast iron frying pan which is what we want to use for this because it just puts on a nice sear it just cooks things up with just a little more flavor there's something about using cast iron that's just fantastic I'm preheating my pan here over medium heat just to get things going I'll turn it down just a little bit now and add my oil I'm using olive oil here just a little bit to make sure I coat the pan here you can see the I think you can see the little lines that you start seeing in the heat in the oil as it heats up I'm gonna toss in our onions oh yeah got a good sizzle going there here's our bell pepper and our broccoli and we're gonna cook this for you know six seven minutes something like that it's gonna soften this down a little bit it's gonna cook it down a little bit so we can actually get more of it into our chicken breast which will be nice I'm gonna sprinkle in a little bit of garlic powder here and just a touch of salt we'll check back at this at about eight minutes or so seven or eight minutes but I'm gonna keep tossing and turning it in fact I'm gonna turn it heat up a little bit because it cooled the pan down when I added all the ingredients alright it's been about seven eight minutes you can see how it softened up down here so we're gonna take this out of the pan and I'm gonna put it in the bowl because then we're gonna go assemble our chicken breast now if you happen to make too much of this no problem if you can't fit it all in your chicken then you can save it and you can use this in your egg scramble in the next morning so if you like what you've seen so far in my video go ahead and click the subscribe button we'd love to have you and the bell that way you'll be notified every week when my new videos come out and I don't want you to miss any alright so back to our chicken here we go and take this saran wrap off you're also gonna need some butcher's string or butcher's twine which is what I have here I asked the butcher at my store I said you know can I buy some of that and he said I'll just give you some so that was really cool I'm gonna take some of my homemade pesto sauce here and I'm gonna put about a tablespoon on each piece and we're gonna spread it out man this stuff smells fantastic you guys you got to try and make some of this and follow my video on it awesome it's delicious healthy and fresh that's what I love about it alright so three three little cubes when I made the pesto I put it in the you know ice cube tray and and I took out three for this so that worked out beautifully so next up is our vegetables I'm gonna take a little spoonful of that and do the same thing just gonna spread it out you don't want to do too much because then it's gonna be really difficult to roll but you want to get a little bit everywhere my oven is preheating 350 degrees but first we do have to do our little sear in the on the stove we're gonna go back to that cast iron pan and sear these up and we'll take some bacon and I'm just gonna sprinkle a little bit of bacon on top alright now for the tough part rolling them up so do the best you can just you know grab it and just start rolling nice and tight it's gonna turn out pretty thick that's okay and some of the stuff may even fall out that's no no big deal either okay now for our string just got to get it underneath this and you just want to tie it you know snug so that it doesn't fall apart in the pan when we're searing it because these are so big I'm gonna put two under each one just to really help it stay together I'm gonna trim off these excess pieces of string just so they're out of my way a little salt on there and just a little bit of pepper alright I'm gonna drop just a little bit of oil into the pan you can see it's pretty darn hot right now I'm gonna turn down once a cast iron pan gets hot I tell you it stays hot so now I'm turning it down to low just just because I don't want it to burn all right so we're gonna set these in nice and gentle like seam side down yeah you want to hear that that's sizzle okay I'm gonna let that sear for maybe one to two minutes something like that now things get crazy and start splattering all over I love this thing here I splatter guard you can set it right on top keep this flatter to a minimum all right so we've had about two and a half minutes or so on the sear here let's see if we can turn these over without too much of an incident right anything leaking out start with this one too bad got a nice little crust going on there you can see that that's just more flavor those are second one looking beautiful okay we'll sear the second side for about two to three minutes and then we'll show you the next step we had a couple more minutes here on this second side yep I'm gonna put a little bit of salt on this other side here just a sprinkle just a crack of pepper got the heat down I'm turned it to low now you know I have this little bit of vegetable mixture here I'm just gonna toss it in the bottom of the pan with the heck more flavor for our sauce so I'm gonna add some chicken broth to this and I want to give that a stir with my wooden spoon see if we can't move these guys over just a little bit so we can kind of scrape up the bottom of the pan because there's those brown bits you know that's where the flavor is right now got my balsamic reduction here that I'm gonna take the lid off first of course and I'm gonna put some in there probably about a teaspoon probably a couple teaspoons full and we're gonna give it a stir and add a pinch of salt to this and we're gonna place this in the oven 350 degrees for about we'll check it at 15 minutes but it's probably gonna go 20 these are nice and thick so they're gonna have to cook a little longer but we're just gonna set this whole thing just right in the middle of the oven so I'm checking the chicken at 15 minutes you want to use an instant read thermometer although that's you know because it's rolled it's a little deceiving but we can at least get an idea where we're at I think I need to go a little longer on this I'm gonna go another five minutes so I haven't added my cheese I was gonna put cheese on one of these so I'm gonna do that now during the last five minutes that way it won't melt so much and just run to the bottom of the pan hopefully it won't do that still so I'm just gonna put a little bit of cheese on top alright so I took the chicken out at 20 minutes and putting the cheese on during the last five minutes is the way to go that way it stays on top of your chicken and doesn't just melt and end up down in the pan okay and yeah let's give this a taste I'm gonna take one of these out of here remember to cut off your string right you don't want to serve it with string on there and then we'll add some of that beautiful sauce you gotta try this guys so delicious man that is really tasty I love the bacon and the onions you know mixed in there with the pesto sauce very very delicious very flavorful that sauce has that hint of sweetness to it so guys I hope you try my pesto stuffed chicken and share it with somebody who you think might enjoy it and let me know if you're gonna make this down in the comments I'd love to hear from you thanks again for watching everybody we'll see you next time