Since we grow our own fresh herbs, we always seem to have pesto in the freezer and are looking for tasty recipes to incorporate the basil goodness. We served the chicken with Sautéed Kale with Pine Nuts for a complete meal.
(modification of original recipe from Hello Healthy)
Serves 4
STUFFING:
- 2 tablespoons prepared Pesto (approximately 60 calories/tablespoon)
- 1 tablespoon 0% Plain Greek Yogurt
- ¼ cup shredded Mozzarella
- 1 clove Garlic, minced
- ¼ cup Sun Dried Tomatoes without oil, diced
CHICKEN:
- 1 pound boneless skinless Chicken Breasts (approximately 4 ounces each), pounded to ¼” thick
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
Mix together the stuffing ingredients in a small bowl. Spread a thin layer on each chicken breast and roll the breast up, sealing with toothpicks. Season the rolled chicken with salt and pepper.
Lightly grease a large non-stick skillet with cooking spray and heat over medium-high heat. Brown the chicken rolls on each side. Transfer the chicken rolls to a foil lined sheet pan or shallow baking dish and bake until fully cooked, about 30 minutes.
Nutritional Info/Serving: Calories 216, Fat 10 g, Protein 28 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Blue, 1 tsp
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