Pesto & Mozzarella Stuffed Chicken with Creamy Noodles

Ok. I suck at making things that you have to roll up. My filling always just spews out everywhere. This was no exception! It was suppose to have a breading on it...I just patted some filling on the outside since well it was already leaking out! It was still very good - I love pesto!

The Creamy Noodles - holy moly. Don't eat them if you are on a diet. They are rich and delicious but not even close to healthy! Do serve them right away - if you can't and the sauce gets to thick, add a little milk to help thin it back out.

Pesto & Mozzarella Stuffed Chicken

Ingredients:
2 large boneless, skinless chicken breasts
2 T pesto
2 T sour cream
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
black pepper to taste

Instructions:

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 (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

 

 

Creamy Noodles

 

8oz thin spaghetti - cooked

3 garlic cloves - minced

3T butter

6oz cream cheese - cubed

3T sour cream

3T milk

1/2tsp onion powder

1/4tsp Cajun seasoning

1/2tsp dried basil

 

In a saucepan saute the garlic in the butter until soft. Add remaining ingredients. Cook and stir over low heat until smooth. Remove from heat, toss with the noodles.

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