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| Chicken Breast Stuffed with Sun-Dried Tomato Pesto & Brie |
Ingredients:
- Golda's Sundried Tomato Pesto
- Brie
- Chicken Breast
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To prepare: Spray a baking dish with vegetable spray. Start with a chicken breast with the bone in pull the skin back and make a slice into the fleshiest part of the breast about 2 ½ inches longs long and 1 ½ inches wide. Using a spoon, stuff the cavity with 1 teaspoon of GOLDA'S SUNDRIED TOMATO PESTO. Cut the crust off the Brie and make a cube about an inch square. Put this in the pocket and add another teaspoon of pesto. Pull the skin over the pocket so nothing leaks out and bake for 30-40 minutes or until juices run clear when poked with a fork.
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