Title: Pesto And Cheese-Filled Chicken Breasts
Categories: July 1991
Yield: 1 servings

4 Boneless; skinless chicken
; breasts
1/2 c Soft; fresh goat
; cheese(such as
; Montrachet)
1/3 c Thyme Pesto; (recipe
-follows)
1 ts Minced shallot or green
-onion
2 tb Olive oil
All purpose flour

--------------------------------THYME PESTO--------------------------------
1 1/2 c Loosely packed fresh parsley
1/2 c Loosely packed fresh thyme
-leaves or 1; crumbled, plus
-1/2
; tablespoon dried, cup
-fresh parsley
1/2 c Grated Parmesan; (about 2
-ounces)
1/2 c Toasted pine nuts or walnuts
2 Garlic cloves
1/2 c Olive oil

FOR CHICKEN: Preheat oven to 350F. Pound chicken breasts between sheets of
waxed paper to thickness of 1/4 inch. 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.
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, about 10 minutes. For
Pesto:

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.)

Serves 4.

Bon Appetit July 1991

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