Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese,

Recipe by Food Fetish
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
  • Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
  • Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
  • Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
  • Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
  • Serve hot and enjoy!
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