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Cooking Day Instructions: Flatten chicken breasts to 18 inch thickness.
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In a food processor or blender, combine basil, cheese and garlic.
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Mix until a thick paste is formed.
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Add butter and blend.
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On a piece of waxed paper or plastic wrap, shape into a 3 inch square.
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Chill until firm.
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(to quick chill, place in freezer for 10 to 20 minutes).
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Slice chilled square into sticks, approximately 1/2-inch wide and three inches long.
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Lay out the flattened chicken breasts.
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Place a stick of pesto butter on the larger side of the meat.
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Fold the remaining side over the butter, then fold under the two ends.
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Press meat together on all sides to securely enclose butter.
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Using 3 separate plates, place the seasoned flour in one, beaten egg in another and bread crumbs in the third.
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Dredge rolled chicken breast in flour and shake off excess.
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Dip into egg, then roll in bread crumbs.
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Firmly pat bread crumbs onto chicken.
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Refrigerate chicken rolls for at least 1 hour to allow breadcrumbs to adhere.
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At this point chicken rolls may be frozen.
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Wrap each chicken roll in plastic wrap, and place in freezer bags.
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Serving day instructions: Unwrap chicken rolls and put on plate in refrigerator.
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thaw completely.
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In large saute pan, heat butter and olive oil on medium-medium high.
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Saute chicken for about 10 to 15 minutes, turning chicken until golden brown on all sides.
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Place in a lightly greased baking dish and bake in a pre-heated 350F (180C) oven for approximately 40 to 45 minutes, or until meat is white all the way through.
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(Be careful not to overbake)
