Tuesday, June 26, 2012

Baked Chicken Breasts Stuffed with Pesto and Feta

4 boneless, skinless chicken breasts
1/4 cup pesto
1/4 cup crumbled feta (packed)
1/4 cup almonds or pecans, chopped up very finely
1/4 cup parmesan cheese
2 organic eggs, beaten
Preheat oven to 350F. Spray a flat roasting pan with olive oil. Trim all visible fat and tendons from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. (Don't worry if there are some ragged edges, you can tuck them in.) Lay chicken skin side down on cutting board.

Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among four chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, and then secure each piece with two toothpicks.

Put beaten egg in one bowl and combine almonds/pecan, and parmesan in another. Dip each chicken piece first in egg, then in almond/parmesan mixture, turning over several times so chicken is well-coated.

Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch (about 40 minutes, but start checking a little sooner.) If desired, put chicken under the broiler for 3-4 minutes to brown the top. (I did broil the top a bit.) Serve hot.

4 servings
485 calories per serving