Sun-Dried Tomato and Mozzarella Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
4 tablespoons sun dried tomato pesto (see below)
8 (1/4-inch) slices fresh mozzarella
1 large egg
1 tablespoon water
Seasoned breadcrumbs
1/2 cup freshly grated Pecorino cheese
For the pesto:
1 cup smoked sun-dried tomatoes
4 cloves garlic
1/2 cup chopped fresh basil
1 teaspoon freshly ground black pepper
1/4 cup good quality olive oil
Shred or thinly slice four slices of the mozzarella.
Prepare the pesto by combining all the ingredients except the olive oil in a small food processor and process until chunky. With the processor running, drizzle in the olive oil and process to form a smooth paste.
Butterfly the chicken breasts by placing a knife along the longest side and slicing almost all the way through. (Hold your hand flat on top of the chicken and angle the knife slightly downwards to avoid cutting your hand.) Layer the breasts between two pieces of food film or waxed paper and slightly flatten the breasts with a meat mallet to about a one-half inch thickness.
Layer the inside of the chicken breasts with some of the shredded mozzarella and about a tablespoon of the pesto. Fold the top section over and secure with toothpicks.
Combine the egg and water in a small bowl. In another bowl mix together the breadcrumbs and the Pecorino cheese.
Preheat your smoker (or oven) to 375 degrees F.
Roll the chicken in the egg wash and then into the breadcrumbs; coat completely.
Place the chicken in a baking dish and drizzle with olive oil. Season with salt and freshly ground black pepper. Top with a slice of mozzarella cheese. Cook for 30 to 45 minutes or to an internal temperature of 165 degrees F.
Pesto ingredients... basil, garlic, sun dried smoked tomatoes
Blended in the food processor
Pesto spread on the butterflied chicken breasts
Sliced mozzarella added
Ready to eat!
Any remaining pesto can be used for crostini
