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1
Preheat oven to 350F Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
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2
Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
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3
Mixing together the Herbed Cheese ingredients mentioned above.
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4
Mix the walnuts into the cheese mixture, set aside.
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5
Lay the chicken breasts flat, season each side with salt and pepper.
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6
Spread the cheese-walnut mixture over each breast, covering the surface of the breasts.
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7
Layer on the basil leaves.
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8
Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll.
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9
Secure each breast with 2 toothpicks.
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10
If you chose to go for a crust (see ingredients below), put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes.
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11
Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs.
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12
(Skip this step if you are going low carb and/or gluten-free).
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13
Optional Breadcrumb crust 1/3 cup bread crumbs 3 Tbsp grated Parmesan cheese 1 egg, beaten well Salt & Pepper.
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14
Transfer chicken breasts to a greased baking dish, seam side down.
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15
Bake at 350F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165F, the juices run clear, and the chicken is slightly browned.
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16
Let rest for 5 minutes before serving.
