Low-Carb Baked Chicken Stuffed with Pesto and Cheese

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 T Basil Pesto
• 4 T sour cream
• 4 T finely grated Mozzarella
• 2 eggs, beaten well
• 4 T finely grated Parmesan cheese
• 4 T almond flour
• Fresh-ground black pepper to taste

Directions

1. Heat the oven to 375F/190C. Coat a small casserole dish with non-stick spray or oil.
2. Cut away any visible fat from the chicken breasts. Working with one breast at a time, place the chicken in a sturdy plastic bag and flatten it with a meat mallet or another heavy tool until it is as thin as you can manage. The shape does not need to be perfect, and any ragged bits can be tucked in as you roll.
3. Stir the basil pesto, sour cream, and grated mozzarella together in a small bowl.
4. Set out 2 bowls: put the 2 beaten eggs in one, and combine the finely grated Parmesan with the almond flour in the other.
5. With a rubber scraper, spread a thin coating of the pesto mixture over each flattened chicken breast, leaving about 1/2 inch uncovered around the edges. That little border helps keep the filling from escaping as the chicken bakes.
6. Roll each chicken breast up lengthwise and fasten it with a couple of toothpicks. Roll them so the finished pieces stay as thin as possible, which helps them cook quickly.
7. Dip each chicken roll in the egg, then press it into the Parmesan and almond flour mixture, patting the coating on so it covers the outside well.
8. Arrange the chicken in the prepared casserole dish and bake until it feels firm and the outside is lightly browned. Begin checking at about 25 minutes. If the coating needs more color, raise the oven heat for the final 5-10 minutes, but avoid baking it too long or the chicken can turn dry. Total baking time will be about 30-35 minutes unless the chicken breasts are especially large. If liquid collects in the dish while the chicken bakes, spoon it out and discard it.
9. Serve hot.