Week 55, Recipe 4: Baked Chicken Pesto Roll-Ups

NOTES

•  Yum! This was easy to make and delicious. Use up the rest of the pesto from the baked pesto pasta for these chicken roll-ups.
• Original recipe from www.kalynskitchen.com

INGREDIENTS

• 2 large boneless, skinless chicken breasts
• 2 heaping tbsp pesto
• 2 heaping tbsp low-fat sour cream
• 2 heaping tbsp grated mozzarella cheese
• 1 large egg, beaten
• 3 tbsp finely grated Parmesan cheese
• 1/4-1/2 c. fine bread crumbs (I like using panko crumbs that I put in a zip-lock bag and run over with a rolling pin to finely crush them)
• black pepper to taste
  

DIRECTIONS

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 the flat end of a meat mallet until the chicken is as thin as you can get it. Because you're going to roll up the chicken, don't worry about the shape or if there are some loose pieces.
2. In a small bowl mix together the pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, leaving a 1/2-inch border. Roll up the chicken breasts and secure with a couple of toothpicks. 
3. Prepare two bowls, one with the beaten egg and the other with the grated Parmesan andbread crumbs, 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.
4. Put chicken breasts into the greased 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.