Two posts in one day?! Yes! I owe it to you guys and gals for taking so long to post a new recipe on here. So, I made baked pesto and cheese stuffed chicken breasts for dinner tonight, along with a side of Brussels sprouts. My husband raved about it and said this is up there as one of my all-time top dishes! SCORE!
Thanks to Pinterest for another recipe, which can be found here. I made some modifications, mostly because I didn’t have some of the ingredients on hand and because I thought it would taste good either way.
- 2 boneless, skinless chicken breasts
- 2 tbsp Pesto
- One slice of your favorite cheese (I used Tillamook’s medium cheddar)
- 1 egg, beaten
- 4 tbsp almond meal
- Sea salt
- Olive oil
First, put your chicken breasts in a Ziploc bag and pound them. If you have a meat mallet that’s great but unfortunately, all I had to work with was a potato masher, which ended up doing the trick. Then, get your pesto and spread it on your chicken breasts. Cut a slice of cheese in quarters and put two quarters on each chicken breast on top of the pesto. Roll your chicken and secure with toothpicks (I needed 3 for each.)
In a bowl, beat your egg. Fill another bowl with your almond meal. Dip each chicken breast into the egg and coat with almond meal. Place in a 8 x 8 casserole dish that’s been coated with cooking spray. Drizzle olive oil on top of the chicken breasts. Place in a 375 degree heated oven and bake for 35 minutes.
Follow the recipe for the Brussels sprouts here. I assure you that they will be the best darn Brussels sprouts you’ve ever had, even if you’re not a Brussels sprouts fan. The sprouts turn out crispy, salty, and delicious! Remember to season generously with sea salt.
And, voila! Here’s the finished product:
Both the chicken and the sprouts were made in an hour. I love easy dinners that look like they took so much longer to make.