Baked Chicken Stuffed with Pesto and Mozzarella

This is one of my old standby’s (you can find the original on my pinterest board called Old Standby’s). It pairs well with most vegetables and it tastes AMAZING.
Last night I served it on a bed of spring lettuce that I needed to use up, along with some parmesan roasted asparagus and a drizzle of aged balsamic vinegar.

Here’s how:

  • In a small bowl, mix 1/3 cup greek yogurt with a couple spoonfuls of pesto. Add about a 1/4 cup shredded mozzarella and mix everything together. Note: sometimes I add small pieces of sun dried tomatoes to this as well.
  • Spread mixture onto chicken breasts that have been pounded as thin as you could get them. (don’t spread too close to the edge or it will ooze out when you roll them up!) Next, roll the chicken and secure with toothpicks.
  • Dip each roll-up into a bowl of beaten egg, and then into a bowl of breadcrumbs to coat. Place in a greased casserole dish and bake at 375F for about 30-35 minutes, until chicken is browned.

One thought on “Baked Chicken Stuffed with Pesto and Mozzarella

  1. Pingback: staying healthy on vacation | The Pomegranate Bandit

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