This is one of Charles' latest favorites of all the low-carb chicken dishes I've made. It's REALLY tasty, super easy, and it disappears really fast! Adapted from Kalyn's recipe, as usual.
Ingredients:
3 boneless and skinless chicken breasts
1/3 cup sun-dried tomato pesto
1/3 cup soft goat cheese
3/4 cup parmesan cheese, finely grated
Salt & pepper to taste
Instructions:
Preheat your oven to 350 F. Lightly oil a rectangular baking dish big enough to hold the chicken breasts side by side.
Mix together sun-dried tomato pesto and goat cheese in a small bowl, until well-blended.
Using a meat mallet, flatten chicken breasts until they are about 1/4 inch thick. I do this in a sealed plastic bag as to not have chicken spray everywhere.
In a shallow dish (I use a pie dish), mix together grated parmesan, salt, and pepper. Lay a flattened chicken breast in the dish, press down to coat with parmesan, and fill with 1/3 of the pesto-cheese mixture.
Roll the chicken around the pesto mixture and secure with toothpicks (I tend to roll mine like tacos). Place in baking dish and repeat with other chicken breasts. I also tend to dump any leftover parmesan from the shallow dish on top of the chicken once I'm done coating/filling.
Bake at 350 F for 40-50 minutes, until the chicken is firm (but not HARD) and cooked through. Sometimes I turn up the heat to 375 F in the last 10 minutes to get a nice browned top on the chicken, but that's not necessary. Serve hot!
P.S. Please excuse the poor lighting in my photos. I am not a photographer, and it's pretty darn dark here in Canada by dinnertime, so they pictures are shot under cruddy indoor lighting :P.
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