Cheesy Pesto Chicken Rolls: Perfect for your next Party!

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Creamy Pesto Snack Wraps

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Unlike what a lot of people think, healthy eating is never bland or boring. It won’t leave you hungry, either. You can have a plateful of healthy food in all the right portions, and though those portions may look small to you, you will end up full and satisfied after your meal.

Take as an example these cheesy pesto chicken rolls. Here you have chicken breasts rolled to thinness and stuffed with pesto mixed with cheese and sour cream. The chicken is then baked to golden perfection and served with a salad. It’s light yet protein-rich so you won’t leave your table hungry, and it’s so delicious you won’t believe you just ate diet food.

These cheesy pesto chicken rolls look fancy, but they’re actually quite easy to make. Plus, they’re ready in an hour so unless you’re very hungry, you can cook this dish even on busy weeknights. Serve it on a bed of salad greens and you’ll have a wonderful plate of paleo-friendly food for dinner. This fantastic recipe is from Kalyn of Kalyn’s Kitchen.

Ingredients

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

Instructions

  1. Preheat oven to 375F/190C.  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.
  2. 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.)
  3. 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.
  4. 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.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Kalyn’s Kitchen.

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