Description
Deliciously rolled chicken breasts filled with basil pesto, cheese, and baked to perfection.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 4 T Basil Pesto (see notes)
- 4 T sour cream
- 4 T finely grated Mozzarella
- 2 eggs, beaten well
- 4 T finely grated Parmesan cheese
- 4 T almond flour
- fresh-ground black pepper to taste
Instructions
- Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray or oil.
- Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with a meat mallet or something heavy until the chicken is as thin as you can get it.
- In a small bowl, mix together the basil pesto, sour cream, and grated mozzarella.
- Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely grated Parmesan and the almond flour.
- Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge.
- Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks.
- Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated.
- Put chicken breasts into the casserole dish, season with fresh ground black pepper, and bake until the chicken is firm and lightly browned, about 30-35 minutes. Start checking after about 25 minutes.
- If there is some water in the bottom of the baking dish after baking, spoon it out and discard.
- Serve hot.
Notes
- Can substitute store-bought pesto for homemade if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg