Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese,

• 6 chicken breasts
• 6 ounces goat cheese, log type
• 6 ounces sun-dried tomato pesto (purchased or homemade)
• 1/2 cup fresh basil, finely chopped
• 3/4 cup parmesan cheese, freshly grated using fine grater

1. Preheat oven to 350u0b0F
2. Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
3. Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
4. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
5. Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
6. Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
7. Serve hot and enjoy!

chicken breasts, goat cheese, tomato pesto, fresh basil, parmesan cheese

Taken from www.food.com/recipe/baked-chicken-stuffed-with-sun-dried-tomato-pesto-goat-cheese-234159 (may not work)