Walnut and basil pesto-infused rice stuffed chicken breasts.

Pesto Rice Stuffed Chicken

6 large chicken breast halves, with skin

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh basil

2 garlic cloves, chopped
1/2 cup walnuts

3/4 cup freshly grated Parmesan cheese
1 cup cooked rice
2 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon bottled hot sauce
1 tablespoon butter, melted

1. Loosen skin on each chicken breast to form a pocket; sprinkle with salt and pepper.
2. In food processor or blender, place basil, garlic and walnuts; process.
3. In large bowl mix together Parmesan cheese, rice, sour cream, olive oil, hot sauce and basil mixture.
4. Place 1/3 cup of rice mixture under chicken skin of each breast*.
5. Place chicken in a foil-lined 9 x 13 glass baking dish. Brush with melted butter and bake in 350°F (175°C) oven about 1 hour or until fork can be inserted in chicken with ease.

Makes 6 servings.

*If skin becomes detached, press it over filling and fasten with toothpicks.

Recipe provided courtesy of the National Chicken Council. Used with permission.