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rotisserie - SunDried Tomato Stuffed Pocket Chicken

Source of Recipe

from yahoo rotisserie recipes
rotisserie - SunDried Tomato Stuffed Pocket Chicken

6 skinless boneless chicken breast halves
1/4 cup prepared Pesto sauce or Pesto rub
2 tablespoons minced sun dried tomatoes, packed in oil
2 tablespoons Parmesan cheese, freshly grated
2 eggs beaten with 2 tablespoons water
2 cups plain dry breadcrumbs

Basil Pesto Rub: makes 1 cup
2 cloves garlic, peeled
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
3 tablespoons pine nuts
3 tablespoons parmesan cheesse,freshly grated
1/2 teaspoon salt
1/2 cup Olive oil

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, sun-dried tomatoes and parmesan cheese.
Fill the pockets with this mixture and pinch to seal edges or secure with a
toothpick.
Dip the chicken rolls in egg mixture and then in the breadcrumbs to coat
well.
Rotate the chicken in the flat standard basket for 20-25 minutes or until
lightly browned and cooked through .
Remove any toothpicks and serve.

Basil Pesto Rub: makes 1 cup
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.
Keep refrigerated for up to 4-5 days.
Serves 6.