Chicken Breasts Stuffed with Pesto Butter

Directions

Cooking Day Instructions: Flatten chicken breasts to ⅛ inch thickness.

In a food processor or blender, combine basil, cheese and garlic.

Mix until a thick paste is formed.

Add butter and blend. On a piece of waxed paper or plastic wrap, shape into a 3 inch square. Chill until firm. (to quick chill, place in freezer for 10 to 20 minutes). Slice chilled square into sticks, approximately ½-inch wide and three inches long. Lay out the flattened chicken breasts. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter. Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third. Dredge rolled chicken breast in flour and shake off excess. Dip into egg, then roll in bread crumbs. Firmly pat bread crumbs onto chicken. Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere. At this point chicken rolls may be frozen. Wrap each chicken roll in plastic wrap, and place in freezer bags. Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator. thaw completely. In large sauté pan, heat butter and olive oil on medium-medium high. Sauté chicken for about 10 to 15 minutes, turning chicken until golden brown on all sides. Place in a lightly greased baking dish and bake in a pre-heated 350℉ (180℃) oven for approximately 40 to 45 minutes, or until meat is white all the way through. (Be careful not to overbake)