When we're trying to figure out what to cook for dinner, it sometimes feels like an episode of Chopped. We rack our brains to determine what's in the fridge/pantry, what items may be on the verge of going bad and what needs to be used soon, and then figure out how to make the components all work together. Sometimes you gotta improvise! That's exactly how dinner came together the other night.
We had some frozen chicken breasts, prosciutto and a bag of arugula left over from our grilled cheeses, as well as some fresh mozzarella from our pasta. So we decided to stuff the chicken with prosciutto and mozzarella, and top it with an arugula pesto.
So let's start with the pesto. As with any pesto, no matter what herb/green you use, you want to process all the dry ingredients before adding in your oil. Since we had arugula on hand, we used that, along with a bit of fresh parsley, snipped from our plant. Toss in a couple cloves of garlic, toasted pine nuts, parmesan cheese and a few sun-dried tomatoes. The acidity of the sun-dried tomatoes really helped to balance out the spiciness of the arugula.
When your chickens are cooked through, just pull the toothpicks out, top with your pesto, and serve!