Thorndike Lab-poached chicken breast stuffed with goat cheese and sun-dried tomato pesto

Temperature kills our chicken breast's juicy flavor, so basically I think there are three ways to fix it:

1. punch the chicken to break down the muscle

2. low temperature cooking（like steam, poach)

3.high temperature +short time cooking( like fried, cook it in the way in  Chinese cuisine 

4. acid( lemon , lime, vinegar） 

Today, I use the healthier way 1+2+4

Sun-dried tomato pesto

1 cup drained oil-packed sun-dried tomatoes (about 6 ounces)

1/2 cup grated Romano cheese or Parmesan cheese

1/2 cup chopped fresh basil or 1 tablespoon dried

2-3 tablespoons pine nuts, toasted

3 garlic cloves, pan roasted

1/4 cup olive oil

method

1. pan roasted garlic in olive oil

2. use a blender, blend all the ingredients together

Poached chicken breast stuffed with goat cheese and sun-dried tomato pesto

1. make stuffing: mix sun- dried tomato pesto and goat cheese,1: 1 or so , depends on your preference

2. punch the chicken breast, make it thinner 

3.sprinkle both sides of chicken breast with salt pepper, drizzle with lemon juice on one side, which you are going to put stuffings on。

4,because your chicken breast is really thin, so you can wrap them as making a taqueria, the using cooking string to tighten them, then using plastic wrap  wrap them, then put them in a zip bag

5. boil a pot of water, after boiling, reduce the heat and wait until it simmer, then put the zip bag in the water, poach, covered

the differences between poach, simmer, and boiling 

http://whatscookingamerica.net/Information/PoachingSimmeringBoiling.htm

6. 14-15mins, take them out and let them cool

7. I would like to pour the juice that in the zip bag on the chicken roll, to keep them juicy and add more flavor

8. enjoy~~

I hope the above is a good recipe...