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Margie Cross
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Pesto cheese filled chicken
Pesto cheese filled chicken
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I made this last night for dinner and it was delicious. My husband thought so to. I served it with Portebello Risotto and a green salad with garlic bread. I didn't take a picture of it because I do not have the skill of a chef in rolling the chicken breasts up. I did pound them thin but I find that they tend to fall apart and I don't know why. If anyone has any suggestions or techniques on keeping the breast in tact when pounding them PLEASE let me know.
It was funny I warned everyone before they took a bite to watch out for the toothpicks because I must have had at least 3 to 4 holding each breast together. Once I browned them on the stove they did stay together but rolling them in flour was not a pretty sight.
I reccomend this recipe highly as it was delicious and I hope you have better luck in filling and rolling your chicken breasts than I had.
4 Boneless, skinless Chicken Breasts
1/2 cup Goat Cheese
1/3 cup pesto
1 tablespoon minced Shallot or Green Onion
2 tablespoons Olive oil
Pound chicken Breasts thin, Combine cheese, pesto and shallot in small bowl, mix well.
Spread boned side up of chicken with 2 tablespoons cheese mixture. Roll chicken and secure with toothpicks if necessary.
Salt and pepper chicken breasts and dredge in flour. Shake off excess flour and fry in the olive oil till browned.
Place the breasts in and oven proof dish or fry in and oven proof pan, Bake approximatly 15 to 20 minutes depending on the size.
350 degree's
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