2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely groun
black pepper to taste
Instructions
Preheat oven to 375F/190C. Spray a small
casserole dish with non-stick spray. Trim any
visible fat from chicken breasts, then put them
one at a time inside a heavy plastic bag and pound
with meat mallet until the chicken is as thin as
you can get it. Don't worry too much about the
shape or whether there are some loose pieces, you
can tuck them in when you roll up the chicken.
In a small bowl mix together the basil pesto, sour
cream, and grated mozzarella. Use a rubber
scraper to spread a thin layer of this mixture
over each chicken breast, stopping about 1/2 inch
from the edge of the chicken (so it doesn't run
out so much as it cooks.) Roll up the chicken
breasts and secure them with a couple of
toothpicks. (I roll them so the finished piece is
as thin as I can get it so they will cook
quickly.)
Prepare two bowls, one with the beaten egg and the
other with the grated Parmesan-almond flour
mixture, seasoned with black pepper to taste. Dip
each chicken breast roll first into the egg
mixture and then into the Parmesan-almond flour
mixture, patting it on so the chicken breast roll
is well-coated with the mixture.
Put chicken breasts into the casserole dish and bake
until the chicken is firm and lightly browned.
(Start checking after about 25-30 minutes; total
baking time will be 30-35 minutes.) Serve hot.
Originally Submitted
7/17/2013
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