With the first freeze of the season behind us I’ve been trying to use up my fresh basil. Hubs cut down the basil plants and brought them in the other day – for the most part I stripped the leaves and purred them with a touch of olive oil to freeze for later use. But some of it I put aside for dinner. We also had some grape tomatoes from the garden that needed to be used as well (our garden didn’t produce much this year, but we got lots of basil and a reasonable number of tomatoes).
I wasn’t 100% sure what I was going to do with all of it, but I figured it lended itself to a pasta dish. It all pulled together quite nicely for these basil chicken rolls over a light pasta tossed with olive oil, basil, garlic and white wine. Truly a pleasant dinner, especially with the goat cheese in there.
Basil Chicken Rolls
1 c fresh basil
4 cloves garlic
1 tsp olive oil
2 oz goat cheese
2 chicken breasts
1 c cherry tomatoes, halved
¼ c balsamic vinegar
2 tsp olive oil
½ c chopped basil
3 cloves garlic, minced
½ dry white wine
1/3 to 1/2 box pasta
Pre-heat oven to 400ᵒ and line a small baking dish with foil.
Pulse the basil, garlic and olive oil in a food processor. Mix with the goat cheese and set aside.
Flatten the chicken breasts and spread the goat cheese mixture evenly over the two. Roll up and secure with a tooth pick. Place in the prepared baking dish. Add the tomatoes to the baking dish and pour the vinegar over top of everything.
Bake for 40 minutes.
While the chicken is baking, cook the noodles. Drain and set aside.
Heat olive oil over medium-high heat in a medium sauté pan. Add basil and garlic and sauté for about 5 minutes. Add the white wine and cook for another 5 minutes. Add the cooked pasta and toss gently.
Serve the chicken rolls over the pasta.
2 Servings: 1 serving (estimated) – 740 Calories, 20g Fat, 62g Carbs, 5g Fiber, 69g Protein