Today I am working with what I had in my freezer and frige! Sometimes that 's not that easy but today it certainly was. Healthy and seasoned to perfection this meal is easy to make and brings some interest to a plain chicken breast.
Stuffing boneless chicken breasts might seem to be a challenge but it really isn't. The key is not to overstuff so you can roll and tie easily. Cut your thread before you start to roll in long pieces so it will be at your fingertips.
4 boneless chicken breast halves
1 T. sundried tomato pesto
1 large Leek sliced and sauteed in 1 T olive oil( a typo I typed shallots oops)
Italian grating cheese (Pecorino Romano)
Panko bread crumbs
1 T dried Season Saute' or parsley
pinch salt and pepper
On a cutting board flatten chicken breasts with a kitchen mallet to stretch them.
9/26/12
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| Roll from narrow end to center and tie. I use white thread to tie them. |
Stuffing boneless chicken breasts might seem to be a challenge but it really isn't. The key is not to overstuff so you can roll and tie easily. Cut your thread before you start to roll in long pieces so it will be at your fingertips.
4 boneless chicken breast halves
1 T. sundried tomato pesto
1 large Leek sliced and sauteed in 1 T olive oil( a typo I typed shallots oops)
Italian grating cheese (Pecorino Romano)
Panko bread crumbs
1 T dried Season Saute' or parsley
pinch salt and pepper
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| After leeks have cooked and cooled slightly place approx. 1 T in center as well as 1/4 tsp. sundried tomato pesto and sprinkle of Italian cheese |
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| Roll in Panko crumbs |
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| Lightly fry until browned in slight amount of olive oil. |
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| Bake 350 degrees for approximately 40 minutes covered |
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| Delicious Meal served with Rice a Roni and unsweetened applesauce |
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