Mascarpone Pesto Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
1/2 cup Miceli’s Mascarpone Cheese
1/3 cup basil pesto
1 tsp. minced shallot or green onion
2 tbsp. olive oil
All purpose flour
Preheat oven to 350°F.
Pound chicken breasts between sheets of waxed paper to ¼-inch thickness. Set aside.
Combine Mascarpone cheese, pesto and shallot in small bowl; mix well.
Make a one-inch slice into each chicken breast and spoon 1-2 tablespoons of Mascarpone mixture into each breast. Season chicken breasts with salt and pepper. Pat each breast in flour and shake off excess.
Heat olive oil in heavy large oven-proof skillet over medium-high heat. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes.