| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Chicken, Cheese |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Goat cheese |
| 4 |
x |
Boneless, skinless chicken breasts, pounded to 1/4" |
| 1 |
tb |
Chopped fresh basil leaves- OR 1 tsp dried basil leaves |
| 1/2 |
ts |
Chopped fresh thyme leaves- OR 1/8 tsp dried leaves |
| 1 |
tb |
Minced sun-dried tomatoes, soaked in hot water,drained |
| 1 |
ts |
Olive oil |
|
|
Egg white, beaten |
| 1/2 |
c |
Cracker crumbs seasoned with 1/2 tsp dried basil,crushed |
| 1 1/4 |
c |
Roasted Red Pepper Wine Sauce |
|
|
Nonstick olive oil cooking spray |
|
|
Fresh basil leaves OR pars- ley for garnish |
INSTRUCTIONS
In medium bowl combine cheese, basil, thyme, tomatoes
and olive oil. Divide into four equal portions and
form into small logs. Place cheese log on each
flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in
seasoned crumbs. Place seam-side down in baking dish
with lid; cover. Bake in preheated 350F oven 20
minutes. Uncover and spray chicken with olive oil
flavored nonstick cooking spray. Increase oven
temperature to 450F and bake additional 10 minutes. To
serve: Cut each chicken breast into four slices and
spoon Roasted Red Pepper Wine Sauce over top. Garnish
with basil or parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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