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

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.

3. 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. 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. 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. 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. 7

   Serve hot and enjoy!