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Sunday, September 27, 2009

Pesto Stuffed Chicken

5-6 Boneless, Skinless chicken breasts, trimmed

4 oz cream cheese

2 1/2 TBS pesto (I use Classico in the jar)

2 TB feta cheese

1/4 tsp garlic

1/8 tsp cayenne

Pepper

1 TB Parm Cheese

10-12 thin slices of ham

1 cupish of Seasoned Flour

2-3 TBS of flour


Preheat to 325 degrees


Beat the check breasts until they are about 1/4 in thin


Mix Cream cheese, Pesto, Feta Cheese, Garlic, Cayenne, Pepper, and Parm in a bowl.


Spoon onto chicken breast, top w/ ham and roll up (I prefer just to fold it over, but thats just me)


heat oil


dip chicken into seasoned flour and fry until brown on each side. Transfer to baking dish and bake for about 15-20 minutes until the chicken is no longer pink.



****My notes: Next time I will bread the chicken (Flour, Egg, and Bread Crumbs) and probably skip the whole baking part all together. I think a balsamic gravy type thing would be good too. Christpher and I loved it and I will make it again. Next time I may add some roasted red peppers to it as well.

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