Ingredients Jump to Instructions ↓

  1. 4 Boned skinned chicken breasts

  2. 1/2 cup 73g / 2.6oz Soft fresh goat cheese

  3. 1/3 cup 78ml Thyme Pesto - (see below)

  4. 1 teaspoon 5ml Minced shallot or green onion

  5. 2 tablespoons 30ml Olive oil Salt - to taste Freshly-ground black pepper - to taste All-purpose flour - as needed Thyme Pesto

  6. 1 1/2 cups 355ml Fresh parsley - (loosely packed)

  7. 1/2 cup 20g / 0.7oz Fresh thyme leaves - (loosely packed)

  8. 1 tbspn dried thyme, crumbled, Plus

  9. 1/2 cup fresh parsley

  10. 1/2 cup 118ml Grated Parmesan - (abt 2 oz)

  11. 1/2 cup 118ml Toasted pine nuts or walnuts

  12. 2 Garlic cloves

  13. 1/2 cup 118ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Cicken: Preheat oven to 350 degrees. 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. 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.) This recipe yields 4 servings.


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