Plank Roasted  Pesto Stuffed Chicken Breast

INGREDIENTS YIELD: 2 Entrees

• (2) Boneless 8oz Chicken Breasts 
•  Basil Pesto - recipe follows, (or purchased product)  4 Tbsp.
•  Salt 1 tsp.
•  Pepper 1/2 tsp.
•  Wild Mushrooms - Crimini, Portabella or Chanterelle, cut into 1"cubes - 1 1/2 cups
•  Olive Oil - 2 Tbsp.
•  Lemon Juice, fresh - 1 Tbsp.
•  Garlic, fresh, minced - 1 tsp.

PESTO  INGREDIENTS  YIELD: 1 Cup

• Basil, fresh, chopped - 1/2 cup
• Parsley, fresh, chopped - 2 Tbsp.
• Garlic, fresh, minced - 1 Tbsp.
• Parmesan Cheese - 1/4 cup
• Butter, salted  - 2 Tbsp.
• Pinenuts, toasted - 1/4 cup
• Salt - 1 tsp.
• White Pepper, ground - 1/2 tsp.
• Olive Oil - 1/4 cup

PESTO PROCEDURES:

1.  Place all ingredients into a food processor, blend until pureed. Hold refrigerated until needed.

PROCEDURES:

1.  Loosen the skin of the chicken but don't remove.   Place 2 Tbsp. of pesto under the skin of each breast.  Spread around under the skin. 
Season the meat side of the breasts with half of the salt and pepper.  Pre-heat the oven to 350 degrees. Place the chicken breast on the plank skin side down, place in the oven and let roast for 8-10 minutes.  Remove from the oven, turn over so the skin side is up. 

2.  Toss the mushrooms,  in the olive oil, lemon juice, and the remaining salt and pepper.  Until completely coated.  Place around the outside of the chicken on the plank and return to the oven. Roast for  12-16 minutes or until an internal temperature of 140-150 degrees is achieved.   Serve.