Stuffed Chicken

Last week a wonderful lady at work gave me some tomatoes, peppers and sun-dried tomatoes.

I have been waiting to use the sun-dried tomatoes for a week now but didn't have a recipe.

I was determined tonight.

So I started reviewing recipes that had sun-dried tomatoes as a main ingredient.

I found a great recipe on Kalyn's Kitchen for Stuffed Chicken that had sun-dried tomatoes in it.

So, I borrowed most of her recipe changing a few things like the type of cheese and breadcrumbs.

Chicken Stuffed with Sun-dried Tomatoes, Pesto and Cheese

2 boneless, skinless chicken breast

1 eggs, beaten well

2/3 cup Italian bread crumbs

1/3 cup parmesan cheese

3oz. finely grated Asiago Cheese

1/2 cup finely chopped sun-dried tomatoes

1/2 cup fresh basil pesto

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.
Put pesto, sun-dried tomatoes, and Asiago cheese in food processor and buzz a few times until mixture is combined but not completely blended.

Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put beaten egg with milk, and bread crumbs combined with parmesan cheese into flat dishes. Roll each chicken breast in egg mixture, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 350 F 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

This is a great recipe. The chicken was nice and moist an the inside was packed full of flavor!