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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
- Â Â All purpose flour
- 1Â 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
- 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
- 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.
- Heat extra virgin olive oil in heavy large oven-proof skillet over medium-high heat.
- 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.)
- Serves 4.
