This is pretty tasty, but I did have to tweak it to start. Next time I will tweak a bit more, but it was still pretty good, so no complaints here. The site I found it on was here: http://www.kalynskitchen.com/2005/04/chicken-stuffed-with-pesto-and-cheese.html?m=1. The salad I just threw together with some veggies we like, so make however you want, but I will let you know what we put in ours.
For this, I did start with the Basil Pesto with Lemon I made from this site earlier this week and used it in the pasta, but had enough for this also (so convenient). If you don’t want to make it, just grab some store bought pesto to use.
Preheat the oven to 375 degrees. Place your chicken breast between 2 sheets of seran wrap and pound it thin with a mallet. In a small bowl, mix 2 tbsp. pesto, 2 tbsp. sour cream, and 2 tbsp. shredded mozzarella cheese (all should be heaping tablespoons). Next time I think I will substitute cream cheese for the sour cream because my hubby doesn’t like sour cream and it did have a little bit of a sour taste to the filling. Spread the mixture over the chicken, leaving 1/2″ border so it doesn’t get too messy. Roll it carefully and pin with a few toothpicks (preferably the plain ones, not party colored, or you will end up with pretty colored spots on your chicken that you have to hide in the picture). In a low bowl mix 2 eggs (1 would probably do). In a separate low bowl, mix together some shredded parmesan cheese with some panko bread crumbs (the recipe calls for almond flour, but I am allergic). Next time I think I will mix in some peanut oil with the bread crumbs so it gets almost like the oven fried chicken where it was super crunchy. With the rack on the baking sheet, set the chicken on top (this way the bottom gets crunchy too). Bake for 25 minutes, then start checking it. It should get nicely golden brown on the top and should be somewhat firm to the touch and the juices should run clear. I had a really big breast so it took about 45 minutes. Be careful not to over cook it or the chicken will be dry. Once done, let rest 5 minutes and then serve it up.
While the chicken was cooking, I cut some green leaf lettuce, fresh kale (with the stem cut out first), some carrots, some celery, some broccoli, and some radishes. Tossed it all in a bowl and get ready to serve.
Once the chicken has rested, serve it up with the salad on the side (or in a separate bowl like us), then top the salad with the dressing of your choice. I used a mixture of blood orange olive oil and white peach balsamic vinaigrette and my husband used thousand island. Very different, but both tasty! Enjoy!