Foodie Diaries: Bacon-Wrapped Pesto Chicken

I love bacon, in fact, I love it so much I feel like it should be it’s own group on the food pyramid. Chicken is my BFF (sorry, Mercedes), I eat literally every other day. So a dish featuring two of my all-time favorites? I’m so down. I got hip to this dish after a guy that I was supposed to go on a date with (I decided to go in a different direction) suggested to make it together. The date, once it finally happened, was a disaster but I got this awesome recipe so I’ll take that as a win. This recipe is super simple and it is the personification of happiness, so you should definitely try it.


  • 6 skinless, boneless chicken breast halves (pounded flat)
  • Salt and ground pepper, to taste
  • 6 tablespoons of prepared basil pesto
  • 6 slices of bacon
  • 1/2 cup of vegetable oil

Basil pesto:

  • 2 cups of fresh basil leaves
  • 2 cloves of garlic
  • 1/4 cup of pine nuts
  • 2/3 cup of extra virgin olive oil, divided
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup of freshly grated Pecorino cheese

Directions for pesto:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth and season the mixture with salt and pepper. If you’re using it immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Directions for chicken:

Preheat the oven to 400 degrees F (200 degrees C). Lay the chicken breast flat and sprinkle with salt and black pepper. Spread the pesto over the chicken breast, and roll the chicken breast in a slice of bacon securing the roll with toothpicks. Lay the rolled chicken breast in a 9×9-inch baking dish. Pour the vegetable oil over the chicken breasts.

Bake in the preheated oven until the chicken is no longer pink inside and the bacon is crisp, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C). Take the baking dish out and let it cool for five to six minutes. Garnish, plate, and enjoy!


It’s Five O’clock Somewhere!

We’ve put away the blender and lemonade pitchers, and have finally accepted the fact that the summer cocktail season is over. Now all we have to look forward to is hot apple cider, eggnog, and pumpkin spiced lattes. *sigh* Fret not my dear, just because the weather’s a little colder doesn’t mean you can’t enjoy a nice cocktail. To kick off this wonderful change of the season I’d like to share this oh-so-delicious recipe I’m sure you’ll love at first sip. So sit back, relax, and get ready to toast to the great and magnificent Fall season. You’ve earned it 🙂

Vanilla, Pear, and Vodka Cocktail


12 oz. (1 1/2 cups) pear juice

6 oz. vodka

1/2 vanilla bean, seeds scraped

Vanilla sugar, for rim

1 cup ice, plus more to serve over

Mix the pear juice and vodka in a pitcher or shaker. Next, split the vanilla bean and scrape the seeds into juice and vodka. Add 1 cup of ice, then give it a good shake. Pour into cocktail glasses over more ice and serve with sugared rim. Makes 4 drinks.

And there you have it, super easy right? Enjoy darlings! ❤