I pounded a split boneless chicken breast thin and cut into two, stuffed each with basil pesto and a spear of Gouda cheese, rolled them tight and rolled them again in olive oil then onto a seasoned (garlic, Parmesan, parsley) plate of breadcrumbs. In the oven at 375 for 20 minutes rolled half way through. Combined with my wife's salad of cucumber, tomato, bell pepper, artichoke hearts and goat cheese tossed with olive oil, red wine vinegar, salt and pepper. Quick and tasty.
