When I asked Mike for some menu ideas, he told me that he had found a recipe on Pinterest that he wanted to try. After I stopped laughing, I told him that I didn't want to hear any more jokes about how I'm always finding things on Pinterest. He agreed and began writing down the ingredients that he needed.
It has been a while since Mike has been in the kitchen (excluding breakfast), and it was a nice change of pace to have him cook dinner. I had to help him with locating things throughout the kitchen, but he did a good job regardless.
The meal was pretty easy to prepare, from what I could see, and the meal turned out quite nice! I think that this is one that we will be having again soon!
Ingredients:
2 large chicken breasts, boneless, skinless
2 tablespoons of your favorite pesto (Mike made his famous homemade pesto)
2 tablespoons sour cream
2 tablespoons mozzarella cheese
2 eggs, beaten
3 tablespoons finely grated Parmesan cheese
3 tablespoons almond flour (or almond meal)
black pepper to taste
Preheat oven to 375*.
Spray a small casserole dish with non-stick spray.
Trim any visible fat from the chicken breasts. Place one into a plastic bag (sandwich bags are best) and pound the chicken with a meat mallet until the chicken is as thin as you can get it.
In a small bowl, mix together the pesto, sour cream, and mozzarella. Spoon and spread a thin layer of the mixture over each chicken breast, stopping 1/2 inch from the edge so it doesn't run out when it cooks.
Roll up the chicken breasts, securing them with toothpicks. (Remember to remove them when you go to eat them!)
Prepare two bowls, one with the beaten egg, one with the Parmesan-almond flour mixture.
Dip each piece of rolled chicken into the egg mixture followed by the flour mixture. Pat them down to make sure they are all well coated!
Put the chicken into the prepared dish and bake until the chicken is firm and lightly browned. (30-35 minutes)
Enjoy!
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