Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese (P1)
(6 servings, recipe created by Kalyn (Kalyn's Kitchen). Phase 1 and gluten-free version of the original recipe)

6 boneless, skinless chicken breasts
3/4 cup parmesan cheese, freshly grated using fine grater
6 oz. goat cheese such as Chevre (I used feta and a little cream cheese)
6 oz. jarred or Kalyn's homemade Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Preheat oven to 350 F. Trim all visible fat and tendons from chicken. Put chicken, one at a time, inside a heavy 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 and secure with toothpicks if you like. I didn't do this and mine only gaped open a little bit.

Put parmesan cheese in a flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.

Spray glass casserole dish (I put mine on foil lined baking sheet) with nonstick cooking spray and arrange chicken (make sure the chicken does not touch) Bake 350 F 40-50 minutes, or until chicken is slightly browned and firm, but not hard to the touch. It's recommended you start checking it after 40 minutes, and remove from the oven as soon as the chicken feels firm and is slightly browned. Serve hot.

Note: Kalyn also added that she notice that the cheese that fell off the chicken burned in the bottom of the glass pan before the chicken was done, so you might want to be aware of that and remove it if you see some cheese starting to burn. My chicken was baked on a foil lined baking sheet with nonstick spray and it was just fine.