An incredible chicken recipe my wife shared with me. It's made with tomato pesto, sour cream, mozzarella cheese and almond flour and is absolutely incredible.

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Name: Chicken Pesto
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 2
Cuisine: not set
Ingredients: 2 boneless chicken breasts; 2 tablespoon Tomato Pesto with Lemon or basil pesto if preferred; 2 tablespoon Low-Fat Sour Cream; 2 tablespoon Grated Mozzarella Cheese; 2 Eggs beaten; 3 tablespoon Parmesan Cheese finely grated; 3 tablespoon Almond Flour

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INGREDIENTS

2 boneless chicken breasts
2 tablespoon Tomato Pesto with Lemon ; or basil pesto if preferred
2 tablespoon Low-Fat Sour Cream
2 tablespoon Grated Mozzarella Cheese
2 Eggs ; beaten
3 tablespoon Parmesan Cheese ; finely grated
3 tablespoon Almond Flour

INSTRUCTIONS

Use very large chicken breasts for this and then pound the heck out of them until they're as thin as you can possibly get them!

Mix together pesto, sour cream, and grated mozzarella to make the stuffing. (If you use commercial pesto, it will probably be darker green than my homemade Basil Pesto with Lemon because I like it creamy.)

Spread a thin layer of the stuffing mixture over each chicken breast, stopping about 1/2 inch away from the edge.

Then roll up the chicken breasts and use toothpicks to keep them together. (Don't worry if they look a bit messy)

Prepare two bowls, one with beaten eggs and the other with a mixture of parmesan and almond flour. (I used two eggs, but I think you could get by with one.)

Dip the chicken breasts first in the egg and then in the parmesan-almond flour mixture, patting it on so the chicken breasts are well coated. Place them in a sprayed casserole dish.

Bake at 375F/190C until the chicken is firm to the touch and slightly browned. I started checking at 30 minute.

NOTES

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Chicken Pesto

2 boneless chicken breasts
2 tablespoon Tomato Pesto with Lemon or basil pesto if preferred
2 tablespoon Low-Fat Sour Cream
2 tablespoon Grated Mozzarella Cheese
2 Eggs beaten
3 tablespoon Parmesan Cheese finely grated
3 tablespoon Almond Flour

Use very large chicken breasts for this and then pound the heck out of them until they're as thin as you can possibly get them!

Spread a thin layer of the stuffing mixture over each chicken breast, stopping about 1/2 inch away from the edge.

Then roll up the chicken breasts and use toothpicks to keep them together.  (Don't worry if they look a bit messy)

Prepare two bowls, one with beaten eggs and the other with a mixture of parmesan and almond flour.  (I used two eggs, but I think you could get by with one.)

Dip the chicken breasts first in the egg and then in the parmesan-almond flour mixture, patting it on so the chicken breasts are well coated. Place them in a sprayed casserole dish.

Bake at 375F/190C until the chicken is firm to the touch and slightly browned. I started checking at 30 minute.

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 2 Servings

Calories: 416
Calories from Fat: 112 (27%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.9g
Cholesterol 152.6mg		47 %
Sodium 365mg		13 %
Potassium 888.1mg		23 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 8g
Protein 64.1g		92 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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