Yield: 4 Servings
|4 ounces||Goat cheese|
|4 xes||Boneless, skinless chicken breasts, pounded to 1/4"|
|1 tablespoon||Chopped fresh basil leaves- OR 1 tsp dried basil leaves|
|½ teaspoon||Chopped fresh thyme leaves- OR 1/8 tsp dried leaves|
|1 tablespoon||Minced sun-dried tomatoes, soaked in hot water,drained|
|1 teaspoon||Olive oil|
|1 x||Egg white, beaten|
|½ cup||Cracker crumbs seasoned with 1/2 tsp dried basil,crushed|
|1¼ cup||Roasted Red Pepper Wine Sauce|
|Nonstick olive oil cooking spray|
|Fresh basil leaves OR pars- ley for garnish|
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place cheese log on each flattened chicken breast and roll chicken around cheese. Dip each roll in egg white and roll in seasoned crumbs. Place seam-side down in baking dish with lid; cover. Bake in preheated 350F oven 20 minutes. Uncover and spray chicken with olive oil flavored nonstick cooking spray. Increase oven temperature to 450F and bake additional 10 minutes. To serve: Cut each chicken breast into four slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with basil or parsley.