Rosemary Potato Gratin with Pesto Goat Cheese Stuffed Chicken Breasts

Ingredients for Rosemary Potato Gratin

• 5 medium Yukon Gold potatoes
• 2 sweet potatoes
• 1 small onion, coarsely chopped
• 1/3  cup butter
• 1/3 cup all-purpose flour
• 1 tsp salt
• 2 teaspoons dried rosemary
• pepper
• 3-3/4 cup milk
• 1/2 cup grated cheese

Directions

1. In a small pot, over medium heat, melt butter. Then add flour, rosemary, salt and pepper. Cook for one minute, stirring constantly.
2. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 15 minutes. Set aside.
3. Peel, wash, and thinly slice potatoes. Layer half of the Yukon Gold potatoes in a greased 13x9 inch glass baking dish. Spread with half of the onions. Layer with sweet potatoes, remaining onions, and Yukon Gold potatoes. 
4. Pour sauce over top of potatoes. Cover dish with greased aluminum foil and bake at 350 degrees F for about 1 hour. 
5. Sprinkle with cheese and bake uncovered, until tender and brown, about 15 minutes.
6. Enjoy!

Recipe taken from here

Ingredients for Chicken Breasts

• Chicken breasts
• Pesto
• Goat cheese
• 1 egg white
• Bread crumbs
• Olive oil

Directions

1. Pre-heat oven to 375 degrees F.
2. On a plastic cutting board, use a very sharp knife and open up chicken breasts like a book.
3. In a small bowl, mix the same amount of goat cheese and pesto. Add some olive oil if mixture is too dry.
4. With chicken breasts opened up like a book, spread some of the cheese-pesto mix in the center of the chicken. Close the breasts over the filling and press the edges together to seal.
5. In a medium bowl, beat egg white. Place breadcrumbs in another bowl. Dip chicken breasts in the egg, then dredge in the breadcrumbs.
6. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on one side, about 4 minutes.
7. Place chicken, brown-side up, on a baking sheet. Bake until the chicken is no longer pink, about 15-20 minutes. 

For original recipe, click here