Gorgonzola Stuffed Chicken Breasts with Pesto Pasta

I have been on a cheese-stuffing kick this week! First the pork chops, now the chicken breasts...

For this recipe, I used:

3lb package of boneless, skinless chicken breasts (not the flash frozen kind, you want the thicker ones)
1 tub of crumbled Gorgonzola cheese
Tomato Garlic Pesto Seasoning (I got mine from Tastefully Simple)
Tomato and Basil infused Olive Oil (also from Tastefully Simple)
Balsamic Vinegar

Preheat oven to 350.

Butterfly the chicken breasts. Place 1-2 inside a large ziploc bag at a time, and using a meat mallot, pound out until tenderized and thin. Sprinkle each one with the tomato garlic pesto seasoning and fill with 2 Tbsp each of the gorgonzola. Fold over and place into greased baking dish. (I spray mine with Pam.) Once all are filled and placed inside dish, drizzle with the olive oil and balsamic, careful not to do too much, about a Tablespoon of each on each chicken breast. Sprinkle with a little more of the tomato garlic pesto seasoning and place in oven. Bake for 35-45 minutes, until done.

For the Pesto Pasta:

1lb dried pasta, any kind, I used thin spaghetti because that's what I had.
1 7oz tub Buitoni Pesto with Basil

Cook pasta according to directions. Drain. Stir in a little pesto at a time, until it has the desired amount. Some people like a little pesto, some like a lot. I like some where in the middle.

Serve with a caeser salad and it's a meal! Here's a pic:

I think it needs something to make it look prettier...but not sure what. Tastes really good though! I think next time I would add some strips of sundried tomatoes on top of the chicken...