Friday, August 28, 2009

Pesto Laughing Cow Chicken

I can't believe it's been about a month since my last blog post. I've been busy vacationing and seeing friends, which has been great, but my blogging has taken taken a backseat. I am embarking to Chicago for the weekend, but wanted to blog about several (of many to come) recipes... this one is fast & easy- think weeknight meal!

There have been many recipes and adaptations of this recipe, and I indeed fell victim to this recipe as well! Talk about an easy yet tasty recipe- it took 10-15 minutes of prep time and we popped it into the oven- super easy. I prepped this dish in the morning, which allowed the pesto to "marinate" the chicken. I've never used (or even tried) Laughing Cow cheese wedges, but I loved the flavor and creaminess. The pesto added a great flavor dimension to this dish- without it, I think it would have tasted too bland (for our tastes). Make sure to pound those chicken breasts thin!
Enjoy this easy weeknight meal. We paired it with pasta topped with marinara sauce, but it would have tasted just as good with pasta topped with alfredo sauce.

4 boneless, skinless chicken breasts, pounded to 1/4" thickness
Seasoning salt
8 wedges (full round) Laughing Cow cheese (We used LIGHT Garlic & Herb)
Pesto, 1 scoop per breast
2 eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup grated Parmesan cheese

1. Preheat oven to 425 degrees. Line a baking pan with foil, and spray with cooking spray.
2. Season the chicken breasts with seasoning salt.
3. Spread 2 cheese wedges per chicken breast, so that it evenly covers each breast.
4. Place 1 scoop of pesto and evenly spread over the breast.
5. Roll the breast jelly-roll style. Repeat with remaining 3 chicken breasts.
6. Combine the panko breadcrumbs and parmesan cheese in a separate shallow dish.
7. Place each rolled-up chicken breast into the egg wash, and coat evenly with the breadcrumb/cheese mixture.
8. Place seam-side down in the baking pan, and bake for 15-20 minutes.

Source: Simply Satisfying


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