![\"\"](\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2010\/02\/IMG_2541.jpg\" "\\"Spinach")
<\/a>Upon further inspection of the fridge and surrounding cupboards I found the rest of my ingredients to make a rather tasty, yet still fairly healthy dinner.<\/p>\nIngredients<\/strong> Instructions For such an easy and relatively healthy dish it was quite tasty and we will be making it again.<\/p>\n","protected":false},"excerpt":{"rendered":" Unfortunately my diet and exercise regimen has been taking away from my cooking time and variations and because of this I have not blogged nearly frequently enough.\u00a0 However, today after an intense 60 minutes of plyometrics, well actually about half …<\/p>\n
\n2 chicken breasts
\n1 clove garlic
\n1 tbsp pesto
\n20 spinach leaves stems removed
\n1\/4 tsp black pepper
\n2 tsp grated parmesan
\n12 postage stamp size slices of swiss cheese
\nolive oil
\nsalt
\nblack pepper
\ndried basil leaves<\/p>\n
\n<\/strong>I started by combining spinach, garlic (minced), parmesan, 1\/4 tsp black pepper and pesto in a mortar and pestle<\/a> I recently got from Amazon.\u00a0 I crushed all of these ingredients to a pulp and set aside.\u00a0 I then poured about a tablespoon of olive oil in a glass baking dish and spread it around.\u00a0 I proceeded to wash each of the chicken breast, butterfly them open and stuff them with half of pesto mixture and 6 of the pieces of cheese, I then rubbed them with olive oil, closed them up with toothpick sprinkled with salt, pepper and dried basil and placed them in the oven at 400\u00baF for 45 minutes or until the internal temperature reached 180\u00baF.\u00a0 It was a little shy of 45 minutes.<\/p>\n