Chicken Breast Stuffed with ­Sun-Dried Tomato Pesto

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Step 1

1. Preheat the oven to 350°F. In a food processor, combine the sun-dried tomatoes, garlic, and walnuts or cashews to make a chunky pesto. Season with salt and pepper. Place the chicken breasts between waxed paper and lightly pound them with a meat cleaver. Make a 2-inch slit or pocket in the thicker end of each breast and stuff 1 to 2 tablespoons of the pesto into it. Secure each pocket with a toothpick (or just squeeze shut tightly).

Step 2

2. Heat an ovenproof skillet to medium heat. Add the oil and sauté the chicken for 3 minutes on each side. Place the pan in the oven for about 12 minutes, or until the chicken is cooked through.

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