directions
-
1
Wash and thoroughly pat dry the chicken breasts
-
2
Cut a pocket in the side of each chicken breast about 2 inches long
-
3
Stir together the pesto, sun-dried tomatoes and Parmesan cheese
-
4
Fill the pockets with this mixture and pinch to seal edges or secure with a toothpick. Dip the chicken rolls in the egg mixture and then in the breadcrumbs to coat well
-
5
Rotate the chicken in the Flat Standard Basket for 20 to 25 minutes or until lightly browned and cooked through
-
6
Remove any toothpicks and serve.
SUN-DRIED TOMATO STUFFED POCKET CHICKEN
ingredients
- 6 skinless boneless chicken breast halves
- 1/4 cup prepared Pesto sauce
- or Basil Pesto Rub (See page 240)
- 2 tablespoons minced sun-dried tomatoes,
- packed in oil
- 2 tablespoons Parmesan cheese,
- freshly grated
- 2 eggs beaten with 2 tablespoons water
- 2 cups plain dry breadcrumbs