Pesto Sun-dried Tomato Feta Chicken

This Pesto Sun-dried Tomato Feta Chicken recipe is based on Chicken Cordon Bleu or Chicken Kiev, but, rather than coating in breadcrumbs and frying or baking, I simply pan-cooked the dish to keep it light and easy.

Although any favorite filling would work, I used Mediterranean flavors of Feta, Basil Pesto, Capers and Sun-dried Tomatoes for the filling. Boneless skinless chicken breasts work well for this recipe, marinated if preferred; then pounded lightly to make it about ¼ inch thick and uniformly flat for even-cooking.

Oh, and this happened to be D's special birthday dinner :)

Ingredients
2-4 boneless skinless chicken breasts
marinade: red wine vinegar or cider vinegar, minced garlic and some salt and pepper
1 Tbsp canola oil, or olive oil
2-4 Tbsp basil pesto

Filling:
2 Tbsp coarsely crumbled Feta
1 Tbsp small capers
2 Tbsp sun-dried tomatoes packed in olive oil

garnish: chopped spring onions, chopped parsley

Preparation

1. Pound the chicken breasts lightly with a mallet to a uniform ¼ inch thickness; marinate it for about 10-15 minutes while assembling the filling
2. 
   Combine the filling ingredients, keep handy; heat oil in a non-stick pan or cast iron skillet
3. Remove the marinated chicken and pat dry very gently; spread a layer of pesto on each slice of chicken, add a tablespoonful of filling; roll carefully and as tightly as possible from the pointy end, stick a toothpick if needed to hold it together
4. Place the stuffed chicken rolls, seam-side down if possible and allow it to brown over medium-low heat; carefully turn each piece so all sides can be browned uniformly at the same time allowing the chicken to be cooked through; use a meat thermometer and check for doneness - about 170-175°F is good; as the slices are thin it cooks up fast
5. Garnish and serve warm