Pesto Stuffed ChickenSubmitted by: KYLAR_STERN
IntroductionHealthier take on an Italian classic Healthier take on an Italian classic
3 chicken breasts (7 oz each, 1.3 lbs total)
3 T Basil Pesto sauce
1/4 C plain, non fat greek yogurt
1/4 C part skim mozzarella cheese
3 T grated parmeson cheese
1/4 cup panko bread crumbs
1 t black pepper
Note: 3T = 1/4 cup
Recipe originally from http://www.kalynskitchen.com/2005/04/chicken-stuffed-with-pesto-and-cheese.html
I toyed with the amounts to make it better for those of us looking to keep the protein up.
In a small bowl mix together the basil pesto, greek yogurt, 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-bread crumb or almound flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-crumb 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 30-35 minutes; total baking time will be 35-40 minutes.) Serve hot.
Serving Size: Makes three breast with filling