Baked Chicken Stuffed with Pesto and Cheese

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.

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…

Kalyn’s Kitchen®: Recipe for Baked Chicken Stuffed with Pesto and …

 

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Preheat oven to 425. Rinse and dry 3-4lb roasting chicken. Place in roasting pan/dutch oven. Salt/Pepper inside and outside of chicken. Cut 1 lemon.

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Carnitas-Stuffed Baked Chicken. February 29, 2012 by tgipaleo. I’m about as carnivorous as they come, but I have a confession…as I was prepping the dish I couldn’t help but feel a little guilty. I was washing and patting dry my chickens and it …

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… stuffed pepper you will ever make. To eliminate the need for oil, all ingredients are mixed in a bowl together and poured into the pepper and then baked! Super easy, super tasty! … toppings and serve! *Recipe adapted from Ellie Krieger. This entry was posted in Chicken, entrees, gluten free and tagged chicken stuffed peppers, feta cheese, greek stuffed peppers, healthy stuffed peppers, oil free stuffed peppers, quinoa stuffed peppers, sun-dried tomatoes by Brenda.

 

Baked Chicken Stuffed with Pesto and Cheese