Lately, I have been in a rut when it comes to how to prepare boneless chicken breasts. I try not to make the same thing week after week but lately this is what has happened. So I ventured into my pantry to try and find some new ingredients to use and found some pesto and sun-dried tomatoes I was going to use to make a dip. The addition of the sun-dried tomatoes and pesto with the Parmesan cheese made for a nice sweet and tangy treat for dinner.
Sun-Dried Tomato and Pesto Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
8 oz. sun-dried tomatoes
8 oz. pesto
1 cup Parmesan cheese
salt and pepper to taste
Step 1: Using a meat mallet, pound the chicken breasts to a thickness of about 1/4 to 1/2 inch. Season with salt and pepper.
Step 2: Spread 1 – 3 tablespoons of pesto on one side of each chicken breast. Add a layer of sun-dried tomatoes.
Step 3: Roll up each chicken breast and secure with 1 – 2 tooth picks. Place the chicken breasts in a lightly greased baking pan.
Step 4: Top each chicken roll-up with more pesto and sun-dried tomatoes. Spread the Parmesan cheese equally over all four roll-ups. Bake at 375 degrees for 35 minutes or until chicken is cooked through.
Enjoy!
For a complete dinner, I served these with a side of steamed broccoli and my twice baked potatoes.
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