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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. set your oven to 350 degrees. | 2. depending on how much you love basil, measure out 1/2 min to 3/4 cup max of fresh basil leaves (stems picked off). then finely dice the leaves and set to the side. | 3. grab your FRESH sun dried tomatoes and start to thinly slice (julienne) these. i prepared about 6 large ones (about the size of a half dollar) to later add to the mixture. you can certainly add more if you love the flavor, however, i decided instead to add a small row of the julienned tomatoes during the rolling process which turned out nicely. (see *NOTE* during rolling process). | 4. grab a mixing bowl and combine the following w a hand mixer. goat cheese (entire 8oz log), pesto (all 7oz), diced basil, julienned sun dried tomatoes. once you've thoroughly mixed the filling you can move over to prep the chicken breast. | 5. remove the chicken from the packaging and wash off in the sink. remove any excess fat and funkys to "clean up" your chicken. | 6. take about 2 tsp of the goat cheese mixture and spread along the chicken evenly. then roll the chicken up and secure with 1 or 2 toothpicks. set to the side. complete process til you have no mixture left. (this is why i say get 2 packs of the chicken, i make more one day and less another, just depends on how thick the chicken is, how long it is -- everything varies). | 7. *NOTE* this is where the sun dried tomato lovers stepped in and had a line of julienned tomatoes added to their roll. i simply sliced 1 tomato per breast of chicken and added the line close to the beginning of the rolling (if you roll side A to side B, place the tomatoes close to side A so that they are in the center of the roll up) it really added a nice burst of flavor to these rolls and i would recommend at least trying this in one roll to see if you care for it. | 8. once your done rolling you can start to bread them. prepare 3 bowls: flour; egg whites; bread crumbs & parmesan cheese mixed together. | 9. prepare baking sheet: i lined a sheet with tin foil and sprayed it lightly with olive oil Pam to prevent sticking and make for easy clean-up. | 10. dunk each roll into the flour, then egg, then bread crumb mixture, and coat evenly with each step. set completed rolls onto the baking sheet and be sure that none are touching. | 11. bake at 350 degrees for 30-40 minutes. (i did 40, but will try for 35 next time, i had a thick piece i was concerned with cooking through). | 12. check to see that they are a nice golden brown and juices are running clear. | 13. REMOVE TOOTHPICKS BEFORE SERVING. | 14. served 2 pieces per person. makes 10- 12 rolls. | 15. ps- im considering topping with Carrabba's Lemon Butter Sauce next time :) be sure to look up the recipe! its on here! http://www.recipezaar.com/recipe/Carrabbas-Lemon-Butter-Sauce-119582 be sure to read the reviews and reduce the lemon if you dont want it to over power the sauce -- i reduce, i want a creamy lemon garlic flavor, not a lemon garlic dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	10 -12		sliced	0.0	0.0	0.0	0.0
goat cheese	8	ounces		1025.136	4.9216	69.2194	80.7181
basil leaf	1/2 - 3/4	cup		-	-	-	-
sun tomato	1/2 - 1	cup	sun-dried	-	-	-	-
pesto sauce	7	ounces		829.5062	20.0232	19.5073	74.6159
wheat bread crumb	2/3	cup		-	-	-	-
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
egg white	3/4	cup		94.77	1.3304	19.8652	0.3098
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
toothpick				-	-	-	-
pam cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.