Pesto and Cheese-Filled Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1/2 cup soft, fresh goat cheese (such as Montrachet)
• 1/3 cup Thyme Pestopesto
• 1 teaspoon minced shallot or green oniononion
• 2 tablespoons olive oilolive-oil
• All purpose flourflour

1. 01Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
2. 02Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. 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.

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