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1
- Heat oven to 350 F.
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2
Trim chicken of all fat.
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3
Place each chicken breast between two layers of parchment paper and beat with a meat mallet or frying pan until 1/4 inch thick.
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4
Season each breast with salt and pepper on both sides.
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5
In a food processor, combine sun-dried tomatoes, Parmesan, salt (1 1/2 tsp), pepper (1 tsp), pine nuts, and arugula.
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6
Pulse until well-combined.
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7
If mixture is too thick (i.e.
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8
not spreadable), slowly add in olive oil until it loosens up a bit.
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9
In a large bowl, beat 3 eggs and add a splash of water.
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10
Set aside.
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11
Grab another two large bowls and place flour in one and Panko bread crumbs in the other.
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12
Season the flour with more salt and pepper (you want this to taste good, right?)
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13
Spoon 1-2 tbsp of sun-dried tomato filling onto each chicken breast and spread it out evenly.
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14
(You dont want too much filling, it will overflow!)
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15
Starting at one end, roll the chicken breast until all the filling is covered.
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16
Secure with 2-4 toothpicks depending on size of breast.
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17
Take each secured chicken breast and dip it in the flour so its fully coated.
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18
Next, coat it in the egg wash.
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19
Completely cover chicken breast with Panko bread crumbs and place on foil-lined baking sheet.
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20
Repeat with remaining chicken breasts.
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21
Bake for 45-50 minutes.
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22
With Panko bread crumbs, the exterior might not get a dark brown color, but its really crispy.
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23
Let chicken rest for a few minutes before digging in.
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24
Enjoy!
