Preheat the oven at 350 °F (180 °C).
Open the chicken breasts on one edge to form a pouch.
Insert in each one slice of ham, one slice of cheese and/or one basil leaf or brush the inside of each breast with approximately 1 tsp. (5 mL) of pesto.
Maintain the breasts closed using toothpicks if needed, and coat with flour. Dip them in the egg and then, in the breading.
In a skillet, heat the oil and sear the breasts making sure to obtain a nice coloring on each side.
Place them in an ovenproof plate and bake for 12 to 15 minutes, depending on their thickness. Cook until the cooking juice flowing from the meat is clear or until the meat thermometer indicates an internal temperature of 170°F (77°F).
Slice the breasts and place them in each plate.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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