Sun-Dried Tomato Stuffed Pocket Chicken
|Boneless, skinless chicken breast halves||6|
|Prepared pesto sauce/Basil pesto rub||1⁄4 Cup (4 tbs)|
|Minced sun dried tomatoes||2 Tablespoon (Packed In Oil)|
|Parmesan cheese||2 Tablespoon, freshly grated|
|Eggs||2 , beaten with 2 tablespoons water|
|Water||2 Tablespoon (For Beating The Eggs)|
|Plain dry breadcrumbs||2 Cup (32 tbs)|
Wash and thoroughly pat dry the chicken breasts.
Cut a pocket in the side of each chicken breast about 2 inches long.
Stir together the pesto, sun-dried tomatoes and Parmesan cheese.
Fill the pockets with this mixture and pinch to seal edges or secure with a toothpick.
Dip the chicken rolls in the egg mixture and then in the breadcrumbs to coat well.
Rotate the chicken in the Flat Standard Basket for 20 to 25 minutes or until lightly browned and cooked through.
Remove any toothpicks and serve.