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Pesto & Cheese-filled Chicken Breasts

Source of Recipe

www.dayrecipe.com


Recipe Introduction

Garden-fresh thyme Pesto is the star of this elegant entrée, but you can also use purchased or homemade basil pesto.

List of Ingredients

4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese (such as montrachet)
1/3 cup thyme pesto (recipe follows)
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
all purpose flour


---Thyme Pesto---
1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil



Recipe

For Chicken: Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 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.
SERVES 4


For Pesto:
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 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.)