Chicken Breasts Stuffed With Pesto And Cheese

• 4 -6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 1/2 cup boursin cheese
• 1/3 cup prepared pesto sauce, plus
• 4 teaspoons prepared pesto sauce
• 1/4 cup green onion, finely chopped
• 2 tablespoons olive oil
• flour
• salt and pepper
• 1/2 cup dry white wine
• 2 tablespoons butter

1. Preheat oven to 350 degrees.
2. Combine Boursin, 1/3 cup of pesto and onions in a small bowl.
3. Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast).
4. Fold the chicken breast in half and gently pound edges to slightly seal.
5. Heat olive oil in a large skillet on medium high heat.
6. Carefully dredge chicken in flour, and salt and pepper.
7. Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven).
8. Remove and drain on paper towels.
9. To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom.
10. Once the sauce has come to a boil remove from heat.
11. Place chicken in a 3 x 11 casserole dish.
12. Pour sauce over the chicken and dollop each breast with a teaspoon of pesto.
13. Bake for 15 to 20 minutes.

chicken breasts, boursin cheese, pesto sauce, pesto sauce, green onion, olive oil, flour, salt, white wine, butter

Taken from www.food.com/recipe/chicken-breasts-stuffed-with-pesto-and-cheese-104066 (may not work)