I was looking for something a little different for Easter dinner this year and came up with this, So easy and packed with flavor! A very quick gourmet tasting entree, great for family and entertaining. I served it with Fettuccine Alfredo as a side dish, a big green salad and garlic bread sticks. With this meal you and yours will have no fear of vampires! LOL
1Preheat oven to 375, spray large rectangular baking dish with cooking spray.
Rinse your chicken breasts and place them between a sheet of foil on the bottom and plastic wrap on top. Using a meat mallet or a heavy flat pan, pound to about 1/2 inch thickness.
2Remove plastic wrap and sprinkle both sides of chicken with salt and lemon pepper.
3In a med. bowl combine pesto, shredded cheese,sun dried tomatoes and pine nuts. Divide evenly and spread over chicken. Roll chicken up tightly and secure with a toothpick if necessary, seam side down. Sprinkle with a little extra cheese.
4Cover with foil and roast for about 15 mins. Remove foil and cook until slightly browned on top, approx 8-10 mins. Check for doneness but inserting a sharp knife tip and pressing to see if juices run clear. You can put the broiler on for a few mins. if you want the cheese to brown, but watch carefully and don't over cook.