Pine Nut Encrusted Chicken
4 chicken cutlets
1 cup toasted pine nuts
1 cup panko bread crumbs
1 egg, lightly beaten
1/4 cup flour
Salt and pepper to taste
4 oz softened goat cheese
2 T chopped fresh thyme
1/2 cup finely chopped sundried tomatoes
Juice of one lemon
1 T butter
Toothpicks
Preheat oven to 350.
Mix goat cheese, thyme and sundried tomatoes in a small bowl. Place chicken cutlets on a piece of foil. Spread each piece of chicken with 1/4 of the cheese mixture. Roll tightly from the small end of the chicken, and fasten with one or more toothpicks.
Place flour in a shallow dish and season with salt and pepper. Put egg in a shallow dish. Put pine nuts and bread crumbs in food processor, and pulse a few times, then place mixture in a shallow dish. Roll chicken in flour, then dip in egg. Coat gently with pine nut mixture, pressing slightly to make sure it adheres to chicken.
Bake chicken on a cookie sheet for approximately 20-25 minutes, or until done.
Just before you remove chicken from the oven, melt butter in a small sauté pan until it foams slightly. Add lemon juice. Plate chicken and finish each piece with a drizzle of lemon sauce.