Chicken Breast Stuffed with Goat Cheese and Quinoa

Serves 2

2 skinless boneless chicken breast,flattened
1 Tbsp. Goat cheese
1 Tbsp. Pesto
1/2 cup Cooked Quinoa and cooled. In this recipe I used the Blend Quinoa with Millet and Amaranth
1/4 cup Bread crumbs
1 Tsp. minced garlic

     In a small bowl mix goat cheese, pesto, garlic, bread crumb,       quinoa and set aside.

       Preheat oven 350 degrees.

     To flatten chicken breast: On a cutting board place a sheet of saran wrap and place one chicken breast on wrap.  Put another sheet of saran wrap to cover chicken breast.  With a meat mallet, using flat side, pound chicken so its about 1/4 in. thick. Repeat for other chicken breast.  Season breast with Himalayan salt and pepper.  Spoon a Tbsp. of goat cheese mixture onto center of each chicken breast and roll like a sushi roll.  Place in a small baking pan with the fold side down.  Cook for about 15 minutes or read @ 165 degrees with a meat thermometer.

    Slice and plate. A really lite sauce can be made using the juices from chicken pan or like me I just use hot sauce.(Sriracha)

For the side as shown in picture, Roasted Pumpkin.   You can use any vegetable for a side.