This is one of our weekly staple meals. I love it, DK loves it, and it sounds super gourmet and fancy but it’s actually very easy to make! I’ve made it without the bread crumbs before to cut down on carbs, and it still comes out tasty as ever.
- 2 tablespoons pesto
- 1 tablespoon greek yogurt
- small handful of shredded mozzarella
- 1 tablespoon grated parmesan
- 1 clove garlic, minced
- 1/4 cup sliced sun-dried tomatoes
- 4 chicken breasts, pounded to 1/4″ thick
- bread crumbs
- 2 eggs
- 1 bunch kale
- 1/2 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup pine nuts
Rinse the chicken and pat dry with paper towels. Mix together the pesto, yogurt, cheese, garlic, and sun-dried tomatoes. Spread a thin layer on each chicken breast and roll it up, sealing with toothpicks.
Set up two shallow bowls, one with whisked eggs, the other with bread crumbs. Dip chicken rolls in the eggs, followed by the bread crumbs, making sure to evenly coat each one. This can be a bit tricky at first, so I try to weave the toothpick to “sew” up the chicken so none of the good stuff oozes out.
Heat a large skillet on medium-high and spray with cooking spray, then brown the chicken rolls on each side. Coat a baking dish with cooking spray, and place the chicken rolls evenly in the dish. Bake at 375 degrees F for 30 minutes.
While the chicken bakes, prepare the kale. Wash and pat dry, then separate stems. Heat butter in a large skillet and sauté onions on medium heat until translucent, then add pine nuts and toss for about two minutes. Set aside on a plate and add kale to skillet with about two tablespoons water. Stir until wilted.
Serve chicken on a bed of sautéed kale and top with onions and pine nuts. Enjoy!
*This is very filling, which is why I serve it with kale. No need for rolls or pasta! It makes for great leftovers too. I usually plop the chicken on a bed of baby spinach and eat it as a salad.