Goat Cheese-Stuffed Chicken with Arugula Pesto

I grew up as the oldest of four siblings, all of whom had drastically different personalities. I’ve recently learned that not all families shout to be heard over one another, but constant noise was normalcy for me growing up: at the dinner table, we talked fast, filling voids with “um… ummm” so that no one would cut us off, taking the words out of our mouths and forcing us to relinquish our chance at being heard. I’ve been told (in both English and French) that I speak too quickly to be understood: this comes from being brought up in a house like mine.

I loved having so many siblings so close to my age, but another thing that comes from being raised in a crowded household like mine is the fact that you’re never alone. To some, this is a dream come true: many people cannot stand being alone and need some sort of noise–whether from the television or everpresent headphones–at all times in order to feel comfortable and safe.

I have always relished being alone: it’s only now, when all of my friends have left for the summer and I spend days on end alone with the characters I create that I start to crave a bit of company.

Luckily, Alex comes home every night for dinner, and so I at least have someone to share my evening meal with. This past weekend, however, he was gone at a conference for Ubuntu up north, and I was left to fend for myself for dinner. Like many of you out there, I took advantage of this time to make something that Alex usually doesn’t eat: chicken. Armed with a pack of two boneless, skinless chicken breasts, I made the balsamic chicken I posted a few days ago and this goat cheese stuffed chicken, served on a bed of arugula pesto, with cherry tomatoes. I plated everything up nicely–I’m allowed to spoil myself–and took my pictures. I brought everything in to eat at the table, and the second I put my knife to plate…

*SPLAT*

My dinner fell on the floor.

Luckily, I had just deep-cleaned the entire apartment (and no one was around to see me), so I picked it all up and ate it anyway. And I’m glad I did–it was incredible.

I guess sometimes it’s good to have dinner on your own, after all.

Goat Cheese Stuffed Chicken with Arugula Pesto

For the pesto:
Note: This recipe makes more pesto than you will need, but it’s great on pasta, which is how I finished mine over the course of the weekend.
2 cups, packed, baby arugula
1/4 cup nuts (I used a mix of walnuts, blanched almonds and pine nuts)
1 oz. goat’s cheese
1 clove garlic
1 T olive oil plus more if needed
juice of 1/2 lemon
salt and pepper

Place all ingredients except oil into the bowl of a food processor and pulse until combined. Stream in oil until the correct consistency is achieved. Store leftover pesto in a bowl in the fridge with a layer of olive oil poured over the top to prevent oxidation.

For the chicken:

1 boneless, skinless chicken breast
1 oz. goat’s cheese
freshly ground black pepper
1/2 tsp. dried basil
1 tsp. olive oil
salt and pepper

Using a sharp chef’s knife, cut a slit into the side of the chicken breast. Combine the cheese, basil and pepper and stuff into the side of the chicken.

Heat a skillet over medium-high heat and add the olive oil. Cook the chicken breast for 1-2 minutes per side to form a crust. Reduce the heat to medium-low and cover, turning the chicken occasionally, and cook until cooked through, an additional 2-3 minutes.

Serve with the pesto and halved cherry tomatoes.