INGREDIENTS :
4 or 5 boneless skinless chicken breasts
1/4 cup of crumbled feta
1/4 cup parmesan cheese
2 large eggs , beaten
1/3 cup of bread crumbs
1/4 cup Sage-Pecan Pesto
Preparation:
Preheat the oven to 180°C.
Spray a flat roasting pan with olive oil.
Put the chicken pieces inside heavy plastic bag and hit with meal mallet until the chicken pieces get thin.
In a small bowl mix together the crumbled Feta and pesto with a fork.
Divide pesto mixture evenly among the chicken breasts, then use a spoon to spread it over the chicken.
Twist each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.
Combine the beaten egg with bread crumbs and parmesan in one bowl.
Dunk each chicken piece first in egg, then in bread crumbs & parmesan mixture, turning over several times so chicken is well-coated.
Place chicken pieces in baking pan and cook for about 35 to 40 minutes until chicken feels firm but not hard to the touch.
Serve warm with rice or any kind of sauce you want.
