Stuffed Basil Pesto Chicken

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



Ingredients:
2 large boneless, skinless chicken breasts
2 T favorite store bought pesto (or use your favorite basil pesto recipe)
2 T sour cream or greek yogurt
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 flour
black pepper to taste

Directions:
Preheat oven to 375 F. Line a casserole dish or cookie sheet with parchment paper or spray with non-stick spray. Trim any visible fat from chicken breasts, then put them one or two 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/yogurt, 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.

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish or cookie sheet lined with parchment paper 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 out of the oven.

Link to Recipe:Stuffed Basil Pesto & Cheese Chicken

Place chicken breasts in a heavy ziploc.

Pound each piece until thin

Combine the basil pesto, sour cream/yogurt, and grated mozzarella

Mix well

Spread a thin layer of the pesto mixture over each of the chicken breasts and roll up.

Secure with a few toothpicks

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-flour mixture, patting it on so the chicken breast roll is well-coated with the mixture

Put chicken breasts into the casserole dish or cookie sheet lined with parchment paper and bake until the chicken is firm and lightly brown.