Ingredients:
6 chicken breasts
1 large shallot diced
1 tbsp Dijon Mustard
1/2 cup chicken stock/broth
1/2-3/4 cup Pesto (recipe below)
Juice from half a lemon
2-3 tbsp unsalted butter
Grated Pecorino Romano cheese
12 slices of provolone cheese
Couple handfuls of baby spinach
Kosher salt
Black pepper
Kinder’s salt, pepper, garlic seasoning with paprika added
Olive oil
8.5 ounce jar of sun-dried tomatoes in oil
✅Homemade Pesto Recipe: 
• Homemade Pesto 🌿🧄
Buy the Pepper Grinder here: https://amzn.to/3nsjyS7
Cooking Instructions:
Begin by dicing the shallot and put aside. Preheat your oven on 350 deg F. Butterfly your chicken breasts and season them with the Salt, Pepper, Garlic, Paprika seasoning. Spread the pesto on both sides of the open chicken breast then on one side fill with sun dried tomatoes, provolone cheese, spinach, and grated Pecorino Romano cheese. Close the chicken breast and repeat with all of the chicken. Get a roasting pan preheated for about 3 min on your stove top on medium heat. Place your stuffed chicken breasts in the roasting pan and saute for 3-4 min on one side then flip and saute for another 2-3 min. Put the chicken in the preheated oven for about 10 min, then turn the roasting pan around and cook for another 10 min or until you reach 165 deg F internal (You can take chicken out at 160 internal and it will continue cooking while it rests). Remove chicken from pan and let it rest for 15 min. While the chicken is resting put your roasting pan back on the stove on medium high heat and add in the shallots after reducing for about 3 min. Saute the shallots for 4 min and add in about 2 tsp of black pepper, a tbsp of dijon mustard, juice from half a lemon and stir it together. Then add in about 1/2 cup of chicken stock/broth and your resting juices from the chicken then reduce down for a couple min. Add in 3 tbsp of cold butter and melt it in to the sauce and you're done. Spoon the pan sauce over the chicken before serving and ENJOY!
Cook Time: 35 mins