Low-Carb, Gluten-Free
This is an awesome recipe and easy to make.. Taste as if it took long hours in the kitchen. (:Enjoy!!
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| If you have any fresh basil left, make pesto and then make this Chicken Stuffed with Pesto and Cheese! |
Use very large chicken breasts for this and
then pound the heck out of them until they're as thin as you can possibly get
them!
Mix together pesto, sour cream, and grated
mozzarella to make the stuffing. (If you use commercial pesto, it will probably
be darker green than my homemade Basil Pesto with Lemon because I like it creamy.)
Spread a thin layer of the stuffing mixture
over each chicken breast, stopping about 1/2 inch away from the edge.
Then roll up the chicken breasts and use
toothpicks to keep them together. (Don't worry if they look a bit messy like my
one in the back!)
Prepare two bowls, one with beaten eggs and the
other with a mixture of parmesan and almond flour. (I used two eggs, but I
think you could get by with one.)
Dip the chicken breasts first in the egg and
then in the parmesan-almond flour mixture, patting it on so the chicken breasts
are well coated. Place them in a sprayed casserole dish.
Bake at 375F/190C until the chicken is firm to
the touch and slightly browned. I started checking at 30 minutes when they
looked like this.
And I ended up leaving them in for 5 more
minutes until they looked like this. Be careful not to overcook though, or the
chicken will dry out. Serve hot.
Baked
Chicken Stuffed with Pesto and Cheese
(Makes two servings, but recipe can easily be doubled or tripled.
(Makes two servings, but recipe can easily be doubled or tripled.
Ingredients:
2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
(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 (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste
Instructions:
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.
