↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Preheat oven to 375 degrees. 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. Serves 2
Basil Pesto with Lemon
(Makes about 1 1/2 cups pesto, recipe inspired by many basil pesto recipes through the years, with the idea of adding lemon juice something Kalyn has been committed to the last few years.)
(You will need a food processor to make this. There are many brands, but I love my Cuisinart Food Processor.)
2 cups fresh basil leaves (packed into measuring cup)
3-4 cloves fresh garlic, peeled and sliced
1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
1/2 cup pine nuts
3/4 cup coarsely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste.
Wash basil leaves if needed and spin dry or dry with paper towels. Put basil leaves and sliced garlic into food processor that's been fitted with the steel blade and process until basil and garlic is finely chopped, adding oil through the feed tube as you process. (You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.)
Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed. (I like to keep it slightly chunky, but you can make it as finely pureed as you wish.)
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar, where it will keep for more than a week. Pesto can also be frozen. Many cooking experts recommend leaving out the cheese if you're going to freeze it, and then adding the cheese when you thaw the pesto. (I've done it both ways and haven't noticed that much difference.)
view more member recipes
BAKED CHICKEN WITH PESTO AND CHEESE
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Preheat oven to 375 degrees. 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. Serves 2
Basil Pesto with Lemon
(Makes about 1 1/2 cups pesto, recipe inspired by many basil pesto recipes through the years, with the idea of adding lemon juice something Kalyn has been committed to the last few years.)
(You will need a food processor to make this. There are many brands, but I love my Cuisinart Food Processor.)
2 cups fresh basil leaves (packed into measuring cup)
3-4 cloves fresh garlic, peeled and sliced
1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
1/2 cup pine nuts
3/4 cup coarsely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste.
Wash basil leaves if needed and spin dry or dry with paper towels. Put basil leaves and sliced garlic into food processor that's been fitted with the steel blade and process until basil and garlic is finely chopped, adding oil through the feed tube as you process. (You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.)
Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed. (I like to keep it slightly chunky, but you can make it as finely pureed as you wish.)
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar, where it will keep for more than a week. Pesto can also be frozen. Many cooking experts recommend leaving out the cheese if you're going to freeze it, and then adding the cheese when you thaw the pesto. (I've done it both ways and haven't noticed that much difference.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Four Cheese And Pesto Italian Baked Spaghetti
by sgre52160
1 lb spaghetti, cooked 2 minutes less than package directions, drained 1 lb ricotta cheese 2 (6 to 7 oz) containers prepared pesto 2 1/2 cups shredded mozzarella cheese 1 cup grated parmesan chees
by sgre52160
1 lb spaghetti, cooked 2 minutes less than package directions, drained 1 lb ricotta cheese 2 (6 to 7 oz) containers prepared pesto 2 1/2 cups shredded mozzarella cheese 1 cup grated parmesan chees
Cheese And Pesto Italian Baked Spaghetti
by ICOOK2
1 pound uncooked spaghetti 1 pound ricotta cheese two 6 to 7-ounce containers prepared pesto 2 1/2 cups (3/4 lb) shredded mozzarella 1 cup (1/4 lb) grated Parmesan cheese 1 cup (1/4 lb) crumbled
by ICOOK2
1 pound uncooked spaghetti 1 pound ricotta cheese two 6 to 7-ounce containers prepared pesto 2 1/2 cups (3/4 lb) shredded mozzarella 1 cup (1/4 lb) grated Parmesan cheese 1 cup (1/4 lb) crumbled
Baked Cheese & Pesto Spirals - Easy
by sgre52160
1 can (4 oz) refrigerated crescent dinner rolls 1 pkg (8 oz) cream cheese 2 tbsp. pesto sauce 2 tbsp. chopped roasted red peppers 1 egg Preheat oven to 350. Unroll dough on lightly greased
by sgre52160
1 can (4 oz) refrigerated crescent dinner rolls 1 pkg (8 oz) cream cheese 2 tbsp. pesto sauce 2 tbsp. chopped roasted red peppers 1 egg Preheat oven to 350. Unroll dough on lightly greased
* Baked Pesto Chicken*
by sgre52160
4 boneless, skinless chicken breast halves 1/3 to 1/2 cup basil pesto 2 to 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese Preheat oven to 400. Line baking sheet with foil. Place ch
by sgre52160
4 boneless, skinless chicken breast halves 1/3 to 1/2 cup basil pesto 2 to 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese Preheat oven to 400. Line baking sheet with foil. Place ch
Baked Pesto Chicken
by sgre52160
4 boneless, skinless chicken breasts 1/2 cup presto sauce 2 plum tomatoes, sliced 3/4 cup shredded mozzarella cheese Preheat oven to 400. Line baking sheet with foil. Place chicken and pe
by sgre52160
4 boneless, skinless chicken breasts 1/2 cup presto sauce 2 plum tomatoes, sliced 3/4 cup shredded mozzarella cheese Preheat oven to 400. Line baking sheet with foil. Place chicken and pe
view more member recipes
related CDKitchen recipes
Chicken With Pesto And Mozzarella Cheese
Chicken With Pesto Alfredo
White Wine Pesto Pasta
Baked Pesto Chicken
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Grilled Chicken, Sun-Dried Tomato, And Pesto Pizza
Impossible Chicken Pesto Pie
No-Bake Pesto Chicken Pizza
Pesto And Feta Chicken Pinwheels
Pizza Pesto Verde