Baked Chicken Stuffed with Pesto & Cheese

It's been awhile so I thought I should maybe update how 2014 has been going so far. The year 2014 has been a great so far! We've had lots of new and exciting things happen and it's only April!

In March, my husband and I and a group of friends went to Cancun for a week. It was the best - lounge by the pool/or beach vacation I have ever taken!

 

At the beginning of April, a good high school friend of ours got married. We are super excited for this couple and pray for many years of happiness! I was honored to be the brides personal attendant, and my husband a groomsman. She and I have become good friends because of our husbands being high school friends and hunting buddies.

Bride, Kayla & Myself

My Husband & I - We're fun people, right?

Also in April, my hubs went with another high school friend on a Sturgeon fishing trip to northern Minnesota. I was on-call at work so I was fortunate enough to get the play-by-play each day.

I think these fish are disgusting, but love the smile on my husbands face.

Tomorrow is May 1st (Happy May Day)! To celebrate the last day in April, I am cheering on the Minnesota Wild in game 7 against the Colorado Avalanche in the playoffs - GO WILD! 

 

My husband and I had the pleasure of having his mom and brother over for dinner before Easter this year. We were searching high and low for a none-traditional Easter meal we could make. And where else did I go, but to Pinterest! I would definitely make this again!

Baked Chicken Stuffed with Pesto & Cheese

INGREDIENTS:

• 2 Large boneless, skinless chicken breasts
• 2 T Basil Pesto
• 2 T Low-Fat Sour Cream
• 2 T Grated Mozzarella Cheese
• 2 Eggs, beaten
• 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)

DIRECTIONS:

1. Preheat oven to 375. Spray 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 thing as you can get it. Don't worry about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
2. In a small bowl mix together the Basil Pesto, Sour Cream, and Grated Mozzarella Cheese. Use a rubber spatula to spread a thin layer of this mixture over heat chicken breast, stopping about 1/2 inch from the edge of the chicken
3. Roll up the chicken breasts and secure them with a couple of toothpicks.
4. Prepare two bowls, one with beaten egg and the other with the Grated Parmesan, Almond Flour and seasoned with black pepper to taste.
5. 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.
6. 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.
7. Serve hot.