I fixed baked pesto chicken for dinner tonight and it was really yummy. Below are my pictures, with the picture from kalynskitchen.com as the last picture (I forgot to take a picture before we ate dinner). Here is what is needed. Tip, don’t skimp on the pesto sauce.
- 4 chicken breasts
- 4 Tbsp pesto
- 4 Tbsp sour cream
- 4 Tbsp mozzarella cheese
- 3 eggs
- 1/3 cup Parmesan
- 1/3 cup almond wheat
- Pre-heat oven to 375 degrees.
- Pound out chicken so that it is as flat as possible.
- Mix 4 Tbsp pesto, 4 Tbsp sour cream and 4 Tbsp mozzarella cheese. Spread the mixture on the 4 chicken breasts, leaving a little room on the edges.
- Roll chicken breasts and stick a toothpick in to hold in rolled position.
- Dip rolled chicken in egg mixture (I used 4 eggs and it was more than enough), then in a mixture of 1/3 cup Parmesan and 1/3 cup almond wheat.
- Place on greased baking sheet. Cook for around 40 minutes, or until hard and golden brown.
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