Here is an amazingly flavorful chicken recipe from my friend Ashley. We loved the freshness of the basil with the sweet sundried tomato and the tang of the creamy goat cheese. This is the perfect upscale weeknight dinner!
Pesto and Goat Cheese Stuffed Chicken
adapted from a recipe by Ashley of HauteCakes
4 chicken breasts, pounded to about 1/4-inch thin
1/2 cup sundried tomato pesto (you can buy this at the grocery store or make your own)
1 large clove of garlic, minced
7-8 large fresh basil leaves
about 2 ounces of goat cheese
Salt and pepper to taste
Preheat your oven to 350 degrees. In a blender or food processor, blend the pesto, basil leaves, garlic, and goat cheese, just until combined. Spread the mixture over each chicken breast, and roll it up, securing with toothpicks. Sprinkle with salt and pepper to taste.
Bake, uncovered, for about 45-60 minutes, or until chicken is cooked through. Remove the toothpicks and serve hot with your favorite veggies.
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10 comments:
I love chicken stuffed with goat cheese - your addition of the sun dried tomato pesto looks great too.
Sundried tomatoes and goat cheese?! Can't go wrong with that!
I love sundried tomato pesto and goat cheese, so I can imagine how flavorful this dish is! What a great way to dress up chicken!
oh. my. GAH. this looks awesome....definitely on my list to try!!
This looks absolutely divine - I'll have to remember it for a company dinner sometime soon!
This looks so flavorful!
Looks like a healthy low carb meal! Bet those flavors are outstanding. :)
This looks like an amazing combination!!
Yum! This looks super good. I work with Chavrie and this would go wonderful with our goat cheese. Thanks!
Yum! This looks super good. I work with Chavrie and this would go wonderful with our goat cheese. Thanks!
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