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Ingredients
- 2 large boneless, skinless chicken breasts
- 2 Tbsp Basil Pesto
- 2 Tbsp low-fat sour cream
- 2 Tbsp grated mozzarella cheese
- 2 eggs, beaten
- 3 Tbsp finely grated Parmesan cheese
- 3 Tbsp flour
- 1/3 cup bread crumbs
Details
Preparation time 15mins
Cooking time 50mins
Adapted from kalynskitchen.com
Preparation
Step 1
Preheat oven to 375F. 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.
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber spatula 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.
Prepare three bowls, one with the beaten egg, flour mixture, and bread crumbs. Dip each chicken breast roll first into the flour mixture, egg and then into the bread crumbs, patting it on so the chicken breast roll is well-coated with the mixture.
Put the chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned, approximately 20-30 minutes. Serve with a fresh salad or pasta.
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