Chicken Breasts with Pesto and Cheese

• Recipe adapted from Bon Appetit.
• 4 boneless, skinless chicken breasts
• 1/2 cup soft, fresh goat cheese (such as Montrachet)
• 1/3 cup homemade or purchased pesto
• 1 teaspoon minced shallot or green onion
• 2 tablespoons olive oil
• Panko crumbs or flour

Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.

Heat olive oil in heavy, large, oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in panko or flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. Serves 4.

Per serving: 360 calories; 18 g fat (5 g saturated fat; 45 percent calories from fat); 8 g carbohydrates; 108 mg cholesterol; 295 mg sodium; 41 g protein; 1 g fiber.