Steamed Chicken Breasts Stuffed with a Sun Dried Tomato Pesto

Step 1: Pesto ... Add the all the ingredients to a food processor and pulse a few times until you get a nice coarse consistency. Taste for seasoning (salt and pepper), and adjust accordingly.

Step 2: Note: If you want to toast the pine nuts first, you can. It isn't necessary, but does add a nice added flavor. Add the nuts to a dry saute pan on medium heat for 2-3 minutes; just until you can begin to smell them - they go quickly, so keep an eye on them. Transfer to a plate to cool, then chop.

Step 3: Chicken ... You can purchase the chicken already pounded, your butcher can also do it for you; or, you can do it yourself. Place between 2 sheets of plastic wrap, and pound until flat. Be careful NOT to pound it too thin - you don't want it to tear or fall apart. I use a meat mallet, but you can also use a rolling pin, or the bottom of a heavy pot or pan. Remove to a plate and season lightly on one side with salt and pepper.

Step 4: Top each breast with pesto, and goat cheese, leaving about 1/2" from each side and end. Depending on the size of the breast you may end up with a bit extra pesto and cheese. You want approximately 1 tablespoon of the pesto and the cheese for each chicken breast. Then roll up the chicken - as tight as you can. Transfer the chicken to a large (18") piece of plastic wrap to the end closest to you. Then, roll up the chicken in the plastic wrap. Twist the ends, and roll on the counter to make a nice firm roll. It should look like a sausage roll - firm and tight. Transfer to the refrigerator to let it firm up a bit, and 'mary' all the flavors.

Step 5: Cook ... These are to be cooked in a steamer. I have a steamer basket than opens up and fits over any pan. That really works best, but any type of steamer will work for this. Add the water to your bottom pot, about 1/2 way up; and bring to a light boil (not a rolling boil). Then add the steamer to the top. Add your chicken rolls, cover, and cook 20-25 minutes, turning a couple of times, as they cook and until they are firm; you may want to use a thermometer to test the temperature, if you are not familiar with this method of cooking. You want the chicken at 160 degrees before removing them.

Step 6: Remove the chicken to a plate to cool and rest before serving.

Step 7: Serve ... Cut off the ends and unwrap. Make sure to save any juice that is in the package. Serve the chicken over sauteed spinach, which is my favorite; but, orzo is also very nice. Garnish the chicken with any juices from the package, a drizzle of olive oil, fresh chopped basil, chopped pine nuts, and some fresh ground black pepper. It is delicious and full of flavor. Depending on the size of the breasts; sometimes, I will slice the breasts in half or in thirds on an angle, and then garnish before serving. That is completely up to you. ENJOY!