KitchenMagician's Recipe

CHICKEN BREASTS - FETA AND SUNDRIED TOMATO PESTO

Category: Poultry

Makes 4 servings.

4 chicken breast fillets
salt and pepper
4 oz. Feta cheese, crumbled
2 t. sun dried tomato pesto
2 garlic cloves, chopped
4 T. basil pesto
1/4 c. Panko crumbs
1 T. olive oil
1 1/2 c. red pasta sauce
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese

Preheat oven to 375F. Line a 9 x 13-inch baking dish with parchment paper.
Trim breasts of excess fat; split horizontally and pound to 1/4-inch thickness with mallet. Season both sides of each cutlet with salt and pepper
Combine Feta cheese, sun dried tomato pesto and garlic; spoon evenly over all fillets.
Spoon basil pesto at narrow end of chicken breast and roll up; secure with toothpicks,
Place in baking dish; pat Panko crumbs on top and drizzle with oil.
Bake at 375F for 20 to 30 minutes, or until no longer pink.
Heat pasta sauce and ladle onto a serving platter
Nestle chicken rolls on top of red sauce; sprinkle with chopped parsley and Parmesan cheese.