Chicken Breasts Stuffed with Pesto Butter

6 Chicken Breasts, boneless and skinless
1/2 C. fresh basil leaves, washed and dried
1/4 C. freshly grated Parmesan cheese
1 clove garlic, minced
1/2 C. butter, room temperature
1/3 C. all-purpose flour, seasoned with salt & pepper
1 egg, well beaten
3/4 C. fine dry bread crumbs (made from french or Italian bread)
2 T. butter
2 T. olive oil

Place the chicken between sheet of wax paper and pound with a mallet until very thin, being careful not to tear meat.

In a food processor or blender, combine basil, cheese and garlic. Mix until a thick paste is formed. Add butter and blend. Shape into a 3 inch square. Chill until firm. Slice chilled butter into 6 sticks - 1/2" thick and 3" wide.

Lay out the flattened chicken breasts. Place a stick of the pesto butter on one side of the of the meat (preferably to the larger side). Fold the remaining side over butter, then fold down the two ends. Press meat together on all sides to securely enclose butter.

Using 3 separate pie plates, place seasoned flour in one, beaten egg in another and bread crumbs in the third.

Dredge each chicken breast in flour and shake ff excess. Dip in egg and roll in bread crumbs. Firmly press bread crumbs into chicken.

Refrigerate chicken rolls for at least 1 hour to allow crumbs to adhere. At this point chicken rolls may be frozen, but thawed completely before cooking.

In a large saute pan, heat butter and olive oil. Saute chicken on medium heat for about 15 minutes, turning chicken until golden brown on all sides and meat is white all the way through.

Put cooked chicken in a 200 degree oven to keep warm while the others are being cooked.