Recipes from Pilgrim's Kitchen

• 2 Pilgrim's Pride boneless, skinless split chicken breasts (about 1½ pounds)
• Salt and freshly ground pepper
• 1 tablespoon vegetable oil
• ½ cup all-purpose flour
• ½ cup sun dried tomatoes, drained
• 1 tablespoon oil from sun dried tomatoes
• 1 sheet frozen puff pastry, thawed (covered) at room temperature 30 minutes
• ½ cup fresh basil, packed
• 6 ounces crumbled goat cheese
• ½ cup pine nuts, toasted
• 1 egg, beaten
• Fresh basil, garnish, optional
• Grape tomatoes, garnish, optional

• 1 cup mayonnaise
• 1 tablespoon prepared Pesto
• 1 teaspoon lemon juice

Heat oil in large, heavy sauté pan until hot. Dredge chicken cutlets in flour to coat, shaking off excess. Sauté about 10 minutes, turning once, until no longer pink inside (internal temperature of 160° on meat thermometer). Remove and drain on paper towels.

Preheat oven to 400°F. Puree sun dried tomatoes with oil. Set aside. Line baking sheet with parchment paper.

Unfold thawed pastry on lightly floured surface and roll into 15-inch square. Place on prepared baking sheet. Place one cutlet in center of pastry. Layer with half the sun dried tomatoes, basil, goat cheese, and pine nuts. Top with second cutlet and repeat layers using remaining half of ingredients.

Gather up edges of pastry to center top of layers, forming a pouch. Gently squeeze together excess pastry and tie with cooking twine. Brush beaten egg over entire pastry. Bake in preheated oven 20 minutes, or until golden.

To prepare Pesto Sauce, combine all ingredients and whisk until well blended.

To serve, place chicken-filled pastry on serving plate, remove twine and let rest about 10 minutes. Garnish with fresh basil and grape tomatoes if desired. Cut into slices and serve with Pesto Sauce or allow guests to cut and serve.

12 servings