Panko-Crusted Chicken with Sun-Dried Tomato Pesto - chicken breasts

Method

• - Heat oven to 350 F.
• Trim chicken of all fat.
• Place each chicken breast between two layers of parchment paper and beat with a meat mallet or frying pan until 1/4 inch thick.
• Season each breast with salt and pepper on both sides.
• In a food processor, combine sun-dried tomatoes, Parmesan, salt (1 1/2 tsp), pepper (1 tsp), pine nuts, and arugula.
• Pulse until well-combined.
• If mixture is too thick (i.e.
• not spreadable), slowly add in olive oil until it loosens up a bit.
• In a large bowl, beat 3 eggs and add a splash of water.
• Set aside.
• Grab another two large bowls and place flour in one and Panko bread crumbs in the other.
• Season the flour with more salt and pepper (you want this to taste good, right?)
• Spoon 1-2 tbsp of sun-dried tomato filling onto each chicken breast and spread it out evenly.
• (You dont want too much filling, it will overflow!)
• Starting at one end, roll the chicken breast until all the filling is covered.
• Secure with 2-4 toothpicks depending on size of breast.
• Take each secured chicken breast and dip it in the flour so its fully coated.
• Next, coat it in the egg wash.
• Completely cover chicken breast with Panko bread crumbs and place on foil-lined baking sheet.
• Repeat with remaining chicken breasts.
• Bake for 45-50 minutes.
• With Panko bread crumbs, the exterior might not get a dark brown color, but its really crispy.
• Let chicken rest for a few minutes before digging in.
• Enjoy!