Stuffed Chicken

I love the flavor of herbed cheeses, and this recipe combines cheese with chicken, walnuts and parmesan bread crumbs. Always a great combination!

Ingredients:
2 skinless boneless chicken breast halves (about 1/2 pound each)
Fresh basil (or spinach) leaves (enough to cover each chicken breast)
2 tablespoons finely chopped toasted walnuts
2.5 ounces garlic and herb cheese (Boursin brand is good)
1/3 cup dry bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten well
1/2 cup flour
salt
pepper

Directions:

• Place each breast between two layers of plastic wrap and pound each breast with a meat mallet until 1/4 inch thick.
• Dip each basil leaf in boiling water, drain and set aside.
• Mix the walnuts into the cheese mixture.
• Lay chicken breasts flat and season each side with salt and pepper. Spread the cheese-walnut mixture over each breast covering the surface. Layer basil leaves on breasts.
• Starting at the shortest end, roll tightly as possible and tuck in ends to form a neat roll. Secure each breast with 2 toothpicks.
• Combine bread crumbs and Parmesan. Dredge each breast first in flour, then egg, and then crumbs.
• Transfer to a greased baking dish, seam side down. Bake at 350 degrees for 40-50 minutes depending upon size of chicken breast. Chicken should be slightly browned.
• Let rest 5 minutes before serving.

Servings: 2-4