Pesto Sun Dried Tomato & Goat Cheese Stuffed Chicken

There are some days when you just have absolutely no clue what you want to cook until you get into the grocery store and “wing it”.

Yesterday was my day.

So, needless to say what I thought would be a quick trip turned into over an hour of walking around with a billion different ideas jumping in my head. However, it was   totally worth it! I had decided that I wanted to make chicken, then my eyes fell on some sun dried tomatoes and goat cheese… Lightbulb!! I grabbed some asparagus and red potatoes and voila! Dinner was finally discovered.

As I was getting my plate together, RJ yells from the other room, “!!” I am proud to say that it was quite delicious.

To start the roasting process preheat your oven to 425°F. Drizzle a large metal cookie sheet with olive oil. Place your potatoes on the sheet, drizzle over top with more olive oil, then add garlic salt, pepper, rosemary, thyme, onion powder, and a little bit of cajun seasoning. (I like my seasonings!) Place them in the oven and after the first 15 minutes you’ll want to stir them around and shake the pan to place all of the potatoes evenly on the pan. Place back in the oven and set your timer for another 15 minutes.

At this time you can get your asparagus ready. Snap the ends of each stem and wash with water. Dry them and drizzle a little olive oil on the same type of pan but smaller if its available for you. Add salt and pepper and stir until evenly mixed. Place on the top rack of the oven.

While the veggies are cooking, take an egg and beat it in a small dish. On another plate, pour a cup of panko crumbs, a handful of shredded pecorino romano cheese and pepper. Mix well. Set aside. In a medium bowl, mix together sun dried tomatoes, pesto, and goat cheese. Add a tiny bit of pecorino romano (If you don’t like goat cheese, you can use mozzarella or another favorite cheese!)

If the 15 minutes are up, mix your potatoes again and by now they should have some brown on them but not quite enough, but please cook to your liking. Also make sure to mix your asparagus, I like to cook them until they are crispy on the tips. If you like yours a little soft, you may only need to bake them 15-20 minutes.

Take your chicken cutlets and lay them on a flat surface. Place your filling in the middle and roll up the chicken just like my previous post steak involtini. Secure the filling in the chicken with skewers. Dip the outside in the egg, then dab in the panko crumb mixture. Heat olive oil in a skillet on medium heat, sear each side until golden brown, then place in the oven. They should be cookied within 5-10 minutes. You don’t want to overcook chicken cutlets because they tend to dry easily, but mine turned out perfect and they sauce inside kept the juices locked in!

Trust me, you’re taste buds will be having a party with this meal!! I hope you enjoy

 What you’ll need:
4 chicken cutlets
1 -1 1/4 cup panko bread crumbs
handful of shredded pecorino romano
cracked black pepper
1 egg, whisked
1 tbsp pesto (draining olive oil in jar)
1/4 cup sun dried tomatoes, sliced thinly
crumbled goat cheese with garlic and herbs
1 bunch of asparagus, ends snapped and rinsed
1 lb red potatoes, rinsed, and cubed with skin on
olive oil
salt & pepper
garlic salt, rosemary, thyme, onion powder, cajun seasoning 


2 thoughts on “Pesto Sun Dried Tomato & Goat Cheese Stuffed Chicken

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