Happy Tuesday! Quick and easy is the name of the game for dinners this week and most likely the rest of the semester. I have more work to do than hours in a day and committing to the gym for at least an hour a day (yep, one of those new year’s resolutioners sittin’ right here)…as of the past week, I haven’t been getting home until much later than expected, leaving less time for cooking!
I found this recipe yesterday and thought it looked easy, so I decided to give it a shot because it combines two of my favorite things, chicken and PESTO! It ended up being very quick and easy to prepare. The only thing was it was a little messy— a lot of my “pesto filling” ended up in the pan. BUT, the good news was that the chicken still had great flavor for such little work! Next time, I may use a little less filling and see if that helps with the leakage without hindering the flavor. I paired it with broccoli and a couple pieces of homemade garlic bread and called it good.
Recipe adapted from Kalyn’s Kitchen.
Pesto Stuffed Chicken Ingredients:
1 skinless chicken breast, fat trimmed
1 tbsp. pesto
1 tbsp. light sour cream
1 tbsp. reduced fat mozzarella cheese
Preheat oven to 375 degrees.
After trimming fat off of chicken breast, flatten with meat tenderizer until very thin (or can works great too). Mix together pesto, sour cream, and cheese. Spread on chicken breast.
Roll up chicken breast and secure with two toothpicks. Place in greased baking dish and cover with aluminum foil. Bake for 20 minutes. Remove foil, flip chicken, and bake for 10 more minutes, uncovered.
Not the prettiest, but tastes fabulous. Have a good night!