LAZY DAY SUMMER PICNIC ~ PESTO STUFFED CHICKEN BREASTS / MEDITERRANEAN SALAD

“We come from the earth,

we return to the earth,

and in between we garden.”

~ Author Unknown

Henry Eilers Strap Petal Black Eyed Susan

(Rudbeckia 'Henry Eilers')

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PESTO-STUFFED CHICKEN BREASTS

~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat

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8 skinned & boned chicken breast halves

1 lb. fresh spinach

3 finely chopped shallots

2 Tbsp. melted unsalted butter

Pesto Sauce, divided

1/2 cup. ricotta cheese

1 egg yolk

1/4 cup toasted pine nuts

1/2 tsp. coarse salt

1/8 tsp. freshly ground pepper

4 (1/8-inch thick) slices prosciutto

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

1/4 cup mayonnaise

• Flatten each chicken breast to 1/4-inch thickness; set aside.
• Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop.
• Saute shallots in 2 Tbsp. butter until tender; drain. Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pepper in bowl; add spinach, stirring well.
• Cut prosciutto slices in half. Place 1/2 slice on chicken breast half. Spread 2 Tbsp. spinach mixture over and roll up jellyroll fashion, starting with short side. Place seam down on ungreased 13x9x2-inch pan.
• Combine lemon juice and 3 Tbsp. butter' pour over chicken. Bake, uncovered at 375-degrees for 40 minutes or so, basting occasionally with pan juices. Chill.
• Combine remaining 3/4 cup Pesto Sauce and mayonnaise. Slice chicken rolls crosswise and serve with mayonnaise mixture. (8 servings)

PESTO SAUCE

1/4 cup pine nuts

3 sliced cloves fresh garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Process pine nuts and garlic in food processor until mixture forms a paste. Add basil and process. Gradually add oil in steady streams until combined. Cover and chill. Add Parmesan. Store in airtight container in refrigerator. (1 cup)

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MEDITERRANEAN SALAD

8 large red & yellow roasted peppers

2 large sliced red tomatoes

2 large sliced yellow tomatoes

hefty handful of grape tomatoes

3 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper

1 cup pitted kalamata olives

3/4 cup crumbled feta cheese

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano or thyme

Romaine lettuce leaves

Line a serving platter with romaine leaves. Slice peppers in half and arrange over romaine. Top with tomato slices and grape tomatoes. Drizzle with olive oil and season with coarse salt & freshly ground black pepper. Sprinkle olives, feta and snipped herbs over peppers and tomatoes.