pesto and cheese-filled chicken breasts

Categories
July 1991
Yield
1 servings
MeasureIngredient
Boneless; skinless chicken
  ; breasts
½ cup Soft; fresh goat
  ; cheese(such as
  ; Montrachet)
⅓ cup Thyme Pesto; (recipe follows)
1 teaspoon Minced shallot or green onion
2 tablespoons Olive oil
  All purpose flour
1½ cup Loosely packed fresh parsley
½ cup Loosely packed fresh thyme leaves or 1; crumbled, plus 1/2
  ; tablespoon dried, cup fresh parsley
½ cup Grated Parmesan; (about 2 ounces)
½ cup Toasted pine nuts or walnuts
Garlic cloves
½ cup Olive oil

THYME PESTO

FOR CHICKEN: Preheat oven to 350F. Pound chicken breasts between sheets of waxed paper to thickness of ¼ inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.

Heat olive oil in heavy large oven-proof skillet over medium-high heat.

Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. For Pesto:

Finely chop first 5 ingredients in processor. With machine running, gradually add ½ cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.) Serves 4.

Bon Appetit July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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