Mint showed up again.  And again I was at a loss as to what to do with it.  I stumbled upon a mint pesto chicken recipe.  I cannot, for the life of me, find it again to give the original author credit.  But it worked, it used up all our mint, and it was tasty and refreshing in the unending summer heat.

For the pesto:

1/4 c toasted almonds

2 cloves garlic

1 1/4 c mint leaves (or the whole small bunch I received in my box)

1/2 c parmesan

2 T olive oil

Take the whole kit and caboodle for a spin in the food processor until it resembles a paste.

Pound two chicken breasts flat.  Spread the pesto inside the breasts and roll up.  Hold the rolls together with a toothpick and bake at 350 for 30 minutes.  Thought I did not do this, I think these would be better if they were rolled in a little egg and some Italian bread crumbs before baking.

A note on the dish right next to the chicken – this is the scalloped carrot dish that is a favorite in my house.  However, when I made it today I was short on carrots and long on beets, so I used half and half.  It was great!  Really a good use for the beets, if you’re lost on how to use yet another box full of beets.  I encourage this substitution!