Chicken with Goat Cheese, Sundried Tomato, and basil

This is what I made for dinner Day 3 with some broccoli and asparagus.

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
(6 servings, recipe created by Kalyn)

Ingredients:
6 boneless, skinless chicken breast
1/3 cup Parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Instructions:

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Roll chicken in Parmesan cheese or sprinkle it over the top. There's no real way to mess this up.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.