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All recipes by sarahjean
Ingredients
- ¤ 1 Boneless, Skinless Chicken Breast
- ¤ 1 Scoop of Pesto
- ¤ 1 Wedge of Goat Cheese
- ¤ some Parmesan Cheese
- ¤ 1 Tb of Oil
Instructions
Preheat oven to 350 F.
Put chicken breast(s) inside a thick freezer bag and pound with meat mallet or other heavy object (I use a spaghetti sauce jar) until thin and even, about 1/4".
Put chicken breast(s) inside a thick freezer bag and pound with meat mallet or other heavy object (I use a spaghetti sauce jar) until thin and even, about 1/4".
Mix goat cheese & pesto in bowl, vaguely. Spread mixture on flattened chicken. Roll chicken up (starting with the smallest end) and secure with two toothpicks. Drag chicken-roll in parmesan cheese. <--- always a good idea
Oil/spray glass dish and lay the chicken in gently. Some parmesan will fall off. So what?
Bake 40-50 minutes, removing when the chicken feels firm and is slightly browned. Or if you're like me, ruin it aesthetically by cutting it in half and making sure it's not pink.
Serve hot!
Bake 40-50 minutes, removing when the chicken feels firm and is slightly browned. Or if you're like me, ruin it aesthetically by cutting it in half and making sure it's not pink.
Serve hot!
Comments (5) · Post a New Comment
Jenn · At what point does the scoop of pesto come into play?And, I agree. Parmesan cheese = always a good idea.
mct · Hey, nice one. You should take a photo of the finished dish!
sarahjean · Oops- I forgot a step! Added now...
Jenn · ooo, sounds even better now! I recently did a stuffed chicken breast, but now I'm definitely going to have to try it rolled.
lara · This sounds great! I love your exciting word choices and commentary.
