Baked Chicken Stuffed with Pesto and Cheese

(Makes two servings, but recipe can easily be doubled or tripled)


2 large boneless, skinless chicken breasts
2 T Pesto
2 T low-fat sour cream
2 T grated mozzarella cheese (I used shredded)
(I used heaping tablespoons of pesto, sour cream and 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 (I did not have this, so I used a mixture of plain flour and italian bread crumbs, enough to thoroughly coat the chicken)


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.

❤ Crystal Barnhill


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