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

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 6 ounces goat cheese, log type
• 6 ounces sun-dried tomato pesto (purchased or homemade)
• 1/2 cup fresh basil, finely chopped
• 3/4 cup parmesan cheese, freshly grated using fine grater

Recipe

• 1 preheat oven to 350°f
• 2 trim all visible fat and tendons from chicken breasts. pound chicken until 1/4 inch thick.
• 3 put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
• 4 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).
• 5 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.
• 6 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.
• 7 serve hot and enjoy!