If you are looking for an absolutely delicious recipe and a lover of pesto but not a lover of an all-day consuming kitchen one on one then this is the meal for you. Found from epicurious.com and at only 30 minutes total which includes preparation this “Chicken Pesto stuffed Cheese” will be the inspiring kick you need if unlike my-self, you are not the biggest fan of creating your own meals on a constant basis. This mouth-watering recipe was referred through the beautiful creator Nikole of one of my favorite blogs http://MopTopMaven.com who was diagnosed with a hereditary disease called Wilson’s disease a couple of years ago (wishing her and her family all the best and well wishes) and yes this blog is no longer active but I still revisit for many of her delicious, time convenient dishes and fashion/hair inspirational posts. This recipe also includes how to make your own fresh pesto so no excuse ladies if you are a lover of pesto, chicken and cheese but on a time constraint then this dish is for you!
Ingredients for Thyme Pesto:
- 1 1/2 cups loosely packed fresh parsley
- 1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
- 1/2 cup (about 2 ounces) grated Parmesan
- 1/2 cup toasted pine nuts or walnuts
- 2 garlic cloves
- 1/2 cup olive oil
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Ingredients for Stuffed Chicken Breasts:
- 4 boneless, skinless chicken breasts
- 1/2 cup soft, fresh goat cheese (such as Montrachet)
- 1/3 cup thyme pesto
- 1 teaspoon minced shallot or green onion
- 2 tablespoons olive oil
- All-purpose flour
Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch then combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
Heat olive oil in heavy large oven-proof skillet over medium-high heat then proceed to season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, for about 10 minutes.