With all this winter weather we have been experiencing lately, I have my heart heavily set on Spring. Seriously, it is March and I can't handle anymore snow!
Doesn't this bright green arugula pesto remind you of a warm Spring day with blooming flowers? The idea of cooking with Spring colors will speed up the arrival of Spring, is without a doubt a stretch of the imagination.
But, a girl can dream right?
It is the ultimate secret ingredient to create show stopping dishes!
Arugula Pesto Mushroom Stuffed Chicken Breasts
Place arugula, garlic clove, asiago cheese, salt and pepper in a food processor. Pulse until combined. Then add the olive oil, one tablespoon at a time, until pesto is smooth.
Set aside 3 tbsp of the pesto mixture for topping the chicken breasts.