Pesto Stuffed Chicken

You are probably thinking, "Anooottthheerr Pesto dish?!" Sorry, I can't get enough of pesto. For this recipe, there literally was NO good basil at the grocery store, so I bought a pre-made pesto. Typically I would make my own, and I think it would be great too- but the store bought turned out perfectly. This dish was super simple and I served it up with a salad with Gorgonzola, crab and blue cheese dressing & a side of sauteed zucchini! The recipe below makes 2 stuffed chicken breasts.

1 cup pesto (store bought or homemade)

1/2 cup grated Parmesan cheese + 2 tablespoons

2 chicken breasts

1 cup panko breadcrumbs

1 tablespoon Italian seasoning

3 cloves garlic, minced

2 eggs

1 tablespoon milk
salt and pepper

Directions:

• Pound the chicken breasts fairly thin between 2 layers of plastic wrap
• Lay out the chicken breasts and season with salt and pepper and sprinkle with parmesan cheese
• Spread with a layer of the pesto
• Sprinkle each chicken with the minced garlic.
• In a bowl, mix together the panko, cheese and Italian seasonings
• In a separate bowl, mix the eggs and milk together
• Wrap the chicken up like a swiss roll and then put in egg mixture, then cover with the panko mix
• Put a toothpick through the chicken so it doesn't unroll
• Put in a sprayed baking dish and cover with aluminum
• Bake for 45 minutes at 400 degrees
• Cook until the chicken is golden brown and cooked through
• Serve with your favorite salad!