Chicken Breast with Pesto Butter

Frozen Chicken Breasts with Pesto Butter

Ingredients
6 Boneless skinless chicken
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)

COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.

Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.

Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.

SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.