Tuesday, June 11, 2013

June 11-Baked Chicken Breasts Stuffed w/Pesto and Cheese

My husband called this recipe "fancy" and "upscale". Next, he continued to eat two servings. 
Although I couldn't fit quite as much into my tummy, I would have if I could and am looking forward to taking the rest to work tomorrow for lunch! I'd say that this recipe was a success!

Baked Chicken Breasts Stuffed with Pesto and Cheese
4 large boneless, skinless chicken breasts
4 tbsp basil pesto
2 tbsp sour cream
4 tbsp grated mozzarella cheese
2 large eggs, beaten
6 tbsp grated Parmesan cheese
6 tbsp bread crumbs

1. Preheat oven to 375. Spray a small casserole dish with non-stick spray. Wash chicken and trim any excess fat. Put chicken into a gallon ziplock bag (1-2 at a time) and pound with a meat mallet until the chicken is thin. 
2. In a small bowl, mix basic pesto, sour cream, and mozzarella. Spread a thin layer of this mixture over each chicken breast, leaving a little room around the edges so that the mixture doesn't run while cooking. Roll up the chicken breasts and secure with toothpicks if necessary.
3. Take two bowls: Put the beaten eggs in one and the Parmesan and bread crumbs in the other. Dip each rolled breast into the egg mixture and then into the crumb mixture, so that the chicken is completely coated.
4. Place chicken breasts into the casserole dish and bake until the chicken is cooked and lightly browned, about 30-35 minutes.
5. Serve hot and enjoy!

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