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rotisserie - Southwestern Pocket Chicken

Source of Recipe

from yahoo rotisserie recipes
rotisserie - Southwestern Pocket Chicken

western rub mixture:
1/4 cup paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
2 cloves garlic, minced
3 tablespoons olive oil

basil pesto rub:
2 cloves garlic, peeled
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
3 tablespoons Parmesan cheese,freshly grated
1/2 teaspoon salt
1/2 cup olive oil

6 skinless boneless chicken breast halves
1/4 cup basil pesto rub
1/4 cup crumbled soft goat cheese
western rub

Wash and thoroughly pat dry the chicken breasts.
Cut a pocket in the side of each chicken breast about 2 inches long.
Stir together the pesto and goat cheese.
Fill the pockets with this mixture and pinch to seal edges or secure with a
toothpick.
Dip chicken rolls in the egg mixture and then coat well with the western
rub.
Rotate the chicken in the flat standard basket for 20 to 25 minutes or until
lightly browned and cooked through.
Remove any toothpicks and serve.

western rub mixture:
Combine all ingredients together in a small bowl to form a paste.
Use with pork or chicken. Makes 1/2 cup.

basil pesto rub:
Place garlic, basil, parsley, pine nuts, parmesan cheese and salt in the
food processor.
Pulse to finely chop. With machine running, pour in the oil to make a paste.
Makes 1 cup. Keep refrigerated for up to 4-5 days.
Serves 6.