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Receta Pesto And Cheese Filled Chicken Breasts

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Ingredientes

  • 4 x boneless skinless chicken breasts
  • 1/2 c. soft fresh goat cheese(such as Montrachet)
  • 1/3 c. Thyme Pesto (recipe follows)
  • 1 tsp chopped shallot or possibly green onion
  • 2 Tbsp. extra virgin olive oil
  •     All purpose flour
  • 1 1/2 c. loosely packed fresh parsley
  • 1/2 c. loosely packed fresh thyme leaves or possibly 1 crumbled, plus 1/2 Tbsp. dry - c. fresh parsley
  • 1/2 c. grated Parmesan (about 2 ounces)
  • 1/2 c. toasted pine nuts or possibly walnuts
  • 2 x garlic cloves
  • 1/2 c. extra virgin olive oil

Direcciones

  1. FOR CHICKEN: Preheat oven to 350F. Lb. chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with
  2. scant 2 Tbsp. cheese mix. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mix.
  3. Heat extra virgin olive oil in heavy large oven-proof skillet over medium-high heat.
  4. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in extra virgin olive oil till golden on all sides, turning occasionally, about 4 min. Place skillet with chicken in oven and bake till chicken is tender and cooked through, about 10 min. For Pesto:Finely chop first 5 ingredients in processor. With machine running, gradually add in 1/2 c. extra virgin olive oil. Continue processing till pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and chill.)
  5. Serves 4.
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