3 ounces goat cheese, softened
1/2 cup fresh basil, chopped
1/2 teaspoon pepper
3 boned and skinned chicken breast halves
1/2 teaspoon salt
8 large basil leaves
8 ounces angel hair pasta, cooked
TOMATO-BASIL SAUCE
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoons oil
1 cup dry red wine
1/2 teaspoon salt
1/4 teaspoon pepper
2 (28 ounce) cans diced tomatoes
1/2 cup fresh basil, shredded
Stir together the first 3 ingredients. Place chicken between 2 sheets of plastic wrap and flatten to 1/4″ thick. Sprinkle with salt, place 2 basil leaves and 2 tablespoon cheese in center off each piece of chicken. Roll up jelly fashion, starting with short end and secure with a tooth pick. Place seam side down in 8″ square pan. Bake at 350 degrees for 30-35 min. Let stand 10 minutes. Cut into 1/2″ thick slices. Toss pasta with 1/2 the sauce. Serve chicken over pasta and top with remaining sauce.
For Sauce:
Saute onion and garlic in oil until tender. Add wine, salt and pepper and cook, stirring occasionally, 5 minutes. Add tomatoes, reduce heat and simmer 30 minutes, stirring often. cool slightly. Process 1/2 of the mixture in processor; return to saucepan. Repeat with remaining sauce. Cook over medium heat till hot. Stir in shredded basil.