This delicious and rich stuffed chicken makes a wonderful main dish and is complimented by any number of veggies sides. The tangy goat cheese blends beautifully with the rich peppery pesto. This mixture keeps the chicken breast very juicy and flavors the breast cutlet from within. Although this is not an “in a flash” dinner, about an hour and you have a beautifully baked, golden browned dish of deliciousness!
Here is what you’ll need:
3-4 medium sized Chicken Breasts, bone and skinless
1 & 1/2 c. Panko Bread Crumbs, seasoned to taste
1 large Egg
1 c. of my favorite Pesto
1/2 c. of soft Goat Cheese Curds
1/4 c. Plain Greek Yogurt
2 tbsp Lemon Juice
2 -3 sprays of Olive Oil from my Misto
1 tsp of dried Parsley
Salt & Pepper
In a shallow dish, combine panko with a pinch of salt and pepper, and dried parsley
In a bowl scramble the egg, set aside
Depending on the size of your breast cutlets, you may want to use a mallet to flatten
In a small mixing bowl combine Pest and Lemon juice
Add goat cheese
Combine thorough, salt and pepper to taste
Scoop about a tbsp or so of the mixture onto the cutlet
Spread evenly
Roll up the chicken and secure with toothpicks or cooking twine
Spray baking dish with oil
Arrange to fit each cutlet
Bake 30 – 35 minutes as 350 degrees, test with meat thermometer to ensure that chicken cooked through
Serve with your favorite veggies
Cook Something! RVA 