Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese Recipe

Ingredients for Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 4 ounces goat cheese, softened
• Sun Dried Tomato Pesto
• Fresh Basil
• 1/2 cup grated Parmesan cheese

How to Make Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese

1. Preheat oven to 350°F (175°C).
2. Trim all visible fat and tendons from 4 boneless, skinless chicken breasts (about 1.5 lbs total).
3. Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
4. In a food processor, combine 1/2 cup sun-dried tomato pesto, 4 ounces goat cheese, and 1/4 cup chopped fresh basil. Pulse until combined but still slightly chunky.
5. Spread 1/6 of the pesto mixture evenly onto each chicken breast.
6. Roll up each chicken breast tightly, starting from the narrow end, tucking in any loose pieces.
7. Place 1/2 cup grated Parmesan cheese in a shallow dish. Roll each chicken breast in the Parmesan cheese, pressing gently to adhere.
8. Lightly spray a glass casserole dish with nonstick cooking spray. Arrange the chicken breasts in the dish, ensuring they are not touching.
9. Bake for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and slightly browned.
10. Let rest for 5 minutes before serving. Garnish with fresh basil (optional) and enjoy!