Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
From Kayln's Kitchen

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

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, goat cheese, and chopped basil 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 flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch.


Changes I made: I could not find tomato pesto, so I bought regular pesto and added it to regular sundried tomatoes in a food processor. It would have been better if I had the tomatoes packed in oil instead of the dry ones in a bag.

The Verdict: Hubbs had never had goat cheese before, and I am a very picky cheese eater. Therefore, goat cheese was a no go!! It was very bitter and kind of took away from the flavor of the chicken. Next time, I will use mozzarella cheese instead. The chicken was very good and crisp after baking for 50 minutes.