Pesto Stuffed Chicken

Delicious and nutritious. We served this chicken up with a side of cheesy cauliflower.

Serves 2


2 Hawkins Farm chicken breast

2 slices of Thistle Byre Farm bacon

1/2 cup pine nut pesto (recipe below)

2 Tbsp grassfed butter, softened

1 Tbsp turmeric

himalayan salt




Preheat the oven to 450 degrees F and lightly butter an oven pan to place chicken in.

Next, cover each breast with butter and generously season with salt, pepper and turmeric.

Then wrap the center of each breast with bacon, and loop together the ends of the bacon to hold. Place breasts in baking pan, loop down.

Bake chicken until internal temperature reaches 165 degrees F.

Meanwhile make pesto.


Pesto (can freeze leftovers or put on top of your morning eggs)


2 cups of Silverthorn basil leaves with stems

1/4 cup olive oil

1/4 cup pine nuts

1/4 cup Meadow Valley Farm mozzarella cheese, shredded

himalayan salt, to taste



Place all ingredients in a food processor and blend together to create a smooth thick paste, scraping down the sides and adding more olive oil if needed. Once you reach desired consistency, mix in 1tsp of salt at a time until desired taste.



Once chicken and pesto is ready, make a deep cut longwise down the center of the chicken and stuff with pesto. Drizzle the chicken and bacon broth created in bottom of baking pan on top of the finished dish and enjoy!