Wednesday, December 28, 2005

This is a recipe I came up with to utilize the chicken breasts I had in the freezer, leftover goat cheese from a party, and my new food processor. If you don't like pesto you can always use something else like sun dried tomatoes or just the goat cheese plain.

Breaded Chicken with Goat Cheese and Pesto

4 boneless skinless chicken breasts
4 oz goat cheese
Pesto (for recipe see below, or use jarred)
Italian bread crumbs
1 Egg
Flour
Olive Oil

Using a sharp knife, cut an incision along the thickest part of the breast, running along the length.

Spread 1 oz of goat cheese, and an equal amount of pesto in to the pocket you have created. Secure with toothpicks if neccessary.

Sprinkle each breast lightly with flour and then, using a pastry brush, coat the front and back in slightly beaten egg yolk.

Spread breadcrumbs out on a large plate

Carefully lay each breast in the plate of crumbs and press on both sides, until evenly coated.

Place into olive-oil coated pan over medium low heat.

Tuen every 3 minutes or so, for about 25 minutes or until done.

Basil Pesto
2 cups fresh basil leaves
2 tablespoons pine nuts
1 tablespoon grated parmesan cheese
1/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil + one tablespoon.

Combine all dry ingredients in food processor

While running processor, drizzle in olive oil until well blended.

Serve immediately and freeze remaining pesto.

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