Havarti, Spinach, and Pesto-Stuffed Chicken Breast with Pan Sauce

Preheat oven to 350° F.

Mix pesto ingredients in a food processor. Set aside.

Season the outside of the pounded chicken breasts with salt and pepper. Turn the breasts over and fill each one with 1 tablespoon pesto, 2 slices of Havarti cheese, and a handful of baby spinach leaves. Roll the breasts tightly, starting on the narrow ends, tucking any escaping filing back into the rolled meat. Finish assembling by securing each rolled breast with toothpicks or antipasto skewers.

Heat a large nonstick skillet at medium or medium-high heat. Melt butter and sear the stuffed chicken breasts in batches, no more than three at a time. Be sure to sear both sides, about 2 minutes per side. Transfer to a roasting pan.

Roast in the oven until chicken is cooked and filling is hot, about 20–25 minutes.

Meanwhile, prepare the pan sauce. Using the same large skillet, brown bacon until well-browned. Add chopped onions and cook until slightly tender. Add chicken broth and season with salt and pepper to taste. Boil at the same heat setting until broth is reduced by half, about 10 minutes. Add butter and stir to melt. Reduce heat to simmer.

When the chicken is done, remove the toothpicks and serve hot with some of the pan sauce.