Sunday, June 17, 2007

Chicken Breasts Stuffed with Pesto Butter

6 boned chicken breast halves
1/2 C fresh basil leaves, washed and dried
1/4 C freshly grated parmesan cheese
1 garlic clove, minced
1/2 C butter, room temperature
1/3 C flour, seasoned with salt and pepper
1 egg, well beaten
3/4 C fine dry bread crumbs

Serving day:
2 Tbsp butter
2 Tbsp olive oil

Flatten chicken breasts to 1/8" thickness. In food processor or blender, combine basil, cheese, and garlic. Mix until a thick paste is formed. Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3" square. Chill until firm. Slice chilled square of pesto butter into 6 sticks, approximately 1/2" wide and 3" long.
Lay out a flattened chicken breast. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour in one, beaten egg in another, and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in bread crumbs. Firmly pat bread crumbs into chicken. refrigerate chicken rolls for at least one hour to allow crumbs to adhere. At this point, chicken rolls may be frozen. Wrap each chicken breast in plastic wrap, and place in freezer bags.

Serving day:
Unwrap chicken rolls and put on plate in refrigerator. Thaw completely.
In large saute pan, heat butter and olive oil on medium to medium-high. Saute chicken 10-15 minutes, turning chicken until golden brown on all sides. Place in lightly greased baking dish and bake in preheated, 350 degree oven 40-45 minutes or until meat is white all the way through.

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