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Chicken Stuffed with Sundried Tomato and Chevre


A few weeks ago, I used some of the enormous jar of sundried tomatoes I bought at Costco to make sundried tomato pesto. It was delicious over pasta, and I put a few containers in the freezer for future use. I was thinking of something else to do with it, and came across a recipe for a boneless chicken stuffed with the pesto and goat cheese. It also worked out well, and was pronounced a "do-again" by the boys. It was just a bit fussy to prepare, but making the pesto in advance takes out that step; and I also think next time I'll do the variation where the chicken is just coated in parmesean instead of flour-egg-breading to make it lighter. I also think the stuffing would be delicious for filet of sole.

Sundried Tomato Pesto

1 cup oil-packed sundried tomatoes, drained
a few spoonfuls of the reserved oil
3 cloves garlic
1/4 cup pine nuts
1 handful fresh basil
1/2 cup freshly grated parmesean cheese
salt and pepper to taste
Combine everything in the food processor until it forms a loose paste. Add just enough oil to make it spreadable. Use as a pasta sauce, adding more grated cheese and slivered basil as desired; or a topping for crostini, or in the chicken recipe following.

The Chicken Stuffed with Sundried Tomato Pesto and Goat cheese recipe is here:
And the version without the breading is here:

Comments (1)

So glad you liked it and I love your idea of using the filling as a stuffing for sole!

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