Pesto

2 cups fresh basil leaves

3 ounces toasted pine nuts

½ cup freshly grated parmesan cheese

½ cup extra-virgin olive oil

Salt and pepper

4 boneless chicken breast halves

6 tablespoons goat cheese

4 tablespoons basil pesto (above)

4 thin slices prosciutto

In a food processor, pulse the basil, pine nuts and parmesan until a smooth paste forms. Slowly add the olive oil, pulsing until smooth sauce forms. Season with salt and pepper.

Clean and dry the chicken breasts. Create a pocket by slicing each breast horizontally, leaving a half inch on three sides.

In a small bowl, combine goat cheese and 4 tablespoons pesto. Stuff each breast with a quarter of the cheese-pesto mixture. Lightly sprinkle each breast with salt and pepper (the pesto and prosciutto are salted, so don't overdo). Wrap a slice of prosciutto over each breast. No need to attach; it will adhere nicely.

Grill chicken over indirect heat or cook in a lightly oiled skillet over medium heat, turning once, until internal temperature is 180 degrees, about 15-20 minutes. Serves four.

Editor's note: Refrigerate leftover pesto; toss with pasta or spread on crusty bread.