Recipe: Rotissed Sun Dried Tomato Stuffed Pocket Chicken

Rotissed Sun Dried Tomato Stuffed Pocket Chicken
Serves 6

6 skinless boneless chicken breast halves
1/4 cup prepared Pesto sauce or Pesto rub(to follow)
2 tablespoons minced sun dried tomatoes, packed in oil
2 tablespoons Parmesan cheese, freshly grated
2 eggs beaten with 2 tablespoons water
2 cups plain dry breadcrumbs

Wash and thoroughly pat dry the chicken breasts. Cut a pocket in the side of each chicken breast about 2 inches long. Stir together the pesto, sun-dried tomatoes and parmesan cheese. Fill the pockets with this mixture and pinch to seal edges or secure with a toothpick.

Dip the chicken rolls in egg mixture and then in the breadcrumbs to coat well. Rotate the chicken in the flat standard basket for 20-25 minutes or until lightly browned and cooked through . Remove any toothpicks and serve.

Basil Pesto Rub: makes 1 cup

2 cloves garlic, peeled
1 cup fresh basil leaves
1/2 cup fresh parsley leaves
3 tablespoons pine nuts
3 tablespoons parmesan cheesse,freshly grated
1/2 teaspoon salt
1/2 cup olive oil

Place garlic, basil, parsley, pine nuts, parmesan cheese and salt in the food processor. pulse to finely chop. With machine running, pour in the oil to make a paste. Keep refrigerated for up to 4-5 days.

Recipe from Rotisserie and BBQ Ron Popeil