Pesto-Stuffed Grilled Chicken Breasts

We finally got a Trader Joe's!

I was excited.  I'm not sure why I was so happy, knowing virtually nothing about TJ's except the stir it created here in Lexington.

So I followed the masses and went!  It was fun.

My husband went with me and he was totally (not) into TJ's.  But he was sweet to go with me.  So he checked Twitter on his smart phone.  Just in case there was some update on UK basketball since the last time he checked.  90 seconds ago.

I don't have a smart phone.  I'm good with that, since my children break most nice things that I (used to) own anyway.  I don't need to check Twitter, anyway.  My husband does that for me and updates me on anything I need to know.

It works for us.

I bought some honey-sesame-covered almonds that my husband and I devoured.

And I bought some whole milk, since we (translate: our two little girls) drink about 3 gallons/week.  (I can't bring myself to drink whole milk.  It tastes like heavy cream to me.  In that case, you'd think I would like it.)

On that note, I guess we'll have to buy a second fridge to house our milk once Baby Bear drinks from a cow instead of his mama.

Or maybe we'll just buy the cow.

Wonder what the Lexington Fayette Urban County Government would have to say about that.

Anyway, I did notice that TJ's price on pine nuts was far better than the grocery's.  Not quite as good as Sam's, but good nonetheless.

And that brings me to this recipe.  Rough transition?  I know.  I'm having a contraction.

TMI?

So here's what you do.

Make a mixture of pesto, feta and pine nuts.

Make a pocket in your chicken - but don't slice them all the way through.

Stuff chicken.

Grill chicken.

Eat.

Anyone have any suggestions for what to get at TJ's besides milk and almonds?

Pesto-Stuffed Grilled Chicken Breasts

4 T crumbled feta cheese
2 T pesto
2 T pine nuts
4 boneless skinless chicken breasts
2 T olive oil
1 tsp salt
1 tsp pepper

Stir together the feta, pesto and pine nuts in a bowl.

Using a serrated knife, slice the side of the chicken to make a pocket.  Be sure not to slice all the way through the chicken.  Stuff the feta mixture into the pockets.  You will have about 2 tablespoons of filling for each chicken breast.

Rub the outsides of the chicken with the olive oil and sprinkle evenly with salt and pepper.  Grill for about 5 minutes on each side, until reached the desired doneness.  Flip these only once, because you will lose filling if you flip them too often.  These can also be easily roasted in the oven if you choose not to grill.