Pesto, Parmesan and Lemon Chicken

Serve over hot cooked pasta with additional cheese, if desired. 

Prep time: 15 minutes

Cook time: 20 minutes

2 medium boneless skinless chicken breasts

1/4 cup shredded Parmesan cheese

2 tablespoons chopped sun-dried tomatoes (preferably smoked)

2 tablespoons pesto, plus additional for sauce, if desired

Sea salt, pepper and flour,

3/4 cup chicken broth

1/2 cup white wine

4 lemon slices

Snipped fresh basil (optional)

Place chicken on a cutting board and carefully cut horizontally to form a pocket. Stuff with equal amounts of cheese, sun-dried tomatoes and pesto Secure with toothpicks or kitchen twine. Season liberally with salt and pepper and roll in flour. Melt butter in a medium skillet over medium-high heat. Add chicken and cook until nicely browned on both sides. Reduce heat to low and add broth, wine and lemon slices. Cook for 15 minutes more or until chicken is cooked through and sauce has thickened slightly, turning occasionally. Cut into 1/2-inch thick slices and place on 2 plates. Pour sauce over the top and sprinkle with basil, if desired. Makes 2 servings.