This may not be the cheapest recipe in my arsenal, but it sure is good. This one would be great for serving company or, (hypothetically in my case) if you wanted to cook dinner for a date. Makes 2 very satisfying servings, and reheats wonderfully. This recipe is from YouTube user ianmeek.

You will need:

• 2 chicken breasts (turkey works too)
• 1 cup finely chopped broccoli
• 1/2 cup finely chopped walnuts
• 2–3 tbsps basil pesto
• 1–2 cloves garlic
• olive oil
• seasonings to taste: salt, pepper, lemon juice

Preheat your oven to 400 degrees. While it heats up, chop up the broccoli. You want the pieces to be fairly small.

Put the chopped broccoli in a bowl and chop the walnuts to a similar size. Add them to the bowl.

Mince or press a couple of cloves of garlic into the bowl. The garlic is optional, but I’d include it for the extra kick it imparts to the filling. Place a few generous tablespoons of pesto in the bowl and stir it all together. I also added a few drops of lemon juice and a dash of freshly ground pepper.

Set your stuffing bowl aside and get your chicken breasts out. You’ll need to ‘butterfly’ them — this means cutting them almost in half and then spreading the two halves apart. Careful not to cut your hand. Don’t try to be fast or fancy.

You’ll want to place the breasts in the baking pan before they’re stuffed. Moving them with the stuffing inside would be sort of difficult. Drizzle a little olive oil in the pan before you put the breasts in.

In the safety of the pan, unfold each breast and place a healthy amount of your filling inside. As long as the thing can still close, you have a lot of flex room with the amount. Use what you’d like. Fill both of the breasts, close them, and then spread a little pesto over the top of each.

Finally, set them in the oven and cook them at 400 degrees for 20 minutes.

Turn the oven down to 325 degrees and cook them for another 20 minutes. I didn’t have any parmesan, but if you sprinkle some on the top in the last 10 minutes or so, it wouldn’t do any harm.

Don’t take them out too early. Salmonella and whatnot. Once they’ve been in for the full 40 minutes, plate them up. I served them with rice, but you can be creative. Enjoy!