For my first try at cooking I had no idea where to start. So where’s the best place to look? Pinterest! This site has become my new best friend for everything! I’m almost sorry my mom showed me this because I probably spend too much time on here.
I searched through the “Food & Drink” section to see what looked appealing. One thing kept popping up. A pesto and cheese stuffed chicken. There were so many variations of it and they all looked delicious! So I pinned it and looked up the ingredients.
What you’ll need:
2 large boneless, skinless chicken breasts
2 T basil pesto w/ lemon
2 T low-fat sour cream
2 T grated mozzarella cheese
2 eggs, beaten
3 T grated Parmesan cheese
3 T almond flour
black pepper to taste
2 large boneless, skinless chicken breasts
2 T basil pesto w/ lemon
2 T low-fat sour cream
2 T grated mozzarella cheese
2 eggs, beaten
3 T grated Parmesan cheese
3 T almond flour
black pepper to taste
Directions:
Preheat oven to 375F. Spray a small casserole dish w/non-stick spray. Trim any fat from the chicken, then put them inside a plastic bag one at a time & pound with a mallet until the chicken is thin. (Don’t worry about the shape.)
Preheat oven to 375F. Spray a small casserole dish w/non-stick spray. Trim any fat from the chicken, then put them inside a plastic bag one at a time & pound with a mallet until the chicken is thin. (Don’t worry about the shape.)
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a scraper to spread a thin layer of the mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. (FYI: Make sure the chicken is dry or it’ll get pretty messy! Lesson learned!) Roll up the chicken breasts and place a couple of toothpicks in the chicken to hold together.
Prepare two bowls, one with the beaten egg & the other with the grated Parmesan-almond flour mix, seasoned w/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 w/the mix.
Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. It said to check after about 30-35 minutes, but it took closer to 50-60 minutes for mine to be cooked all the way.
And you’re ready to go!
Success!! There were no fire alarms and no one was harmed in the making of dinner. Everything turned out great. It just ended up being a late dinner, other than that no problems.
First dinner down, hopefully many more to go. I hope you enjoy this recipe. Stay tuned for the next, hopefully delicious, dinner.
-Elissa Rae
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