My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Sunday, September 11, 2011

Baked Mozzarella & Pesto Chicken

My friend Jackie gave me this recipe that a friend of hers passed along to her. This was, by far, the tastiest baked chicken I've ever eaten! This is my new favorite chicken recipe (and I make LOTS of chicken!) Very easy to prepare and is just as good re-heated the next day. Enjoy!
{ Prep Time: 15 mins / Cooking Time: 45 mins / Difficulty: Easy / Yields: 6 servings }

3 large chicken breasts
6 (half slices) mozzarella cheese
3 Tbsp pesto sauce
3/4 cup roasted red peppers
1/2 cup Italian style bread crumbs
1 egg
salt & pepper, to taste
butter flavored cooking spray
aluminum foil

1. Preheat oven to 350 degrees. Spray a glass baking dish with cooking spray and set aside.
2. Slice chicken breasts in half lengthwise (you don't want them to be too thick - this only makes it harder to roll them up!). You want them to be about 1/2" thick. If breasts aren't large enough to slice into two, you can pound them in between 2 pieces of Saran wrap. I hope this makes sense ;-)
3. In a shallow dish or bowl, beat egg and set aside. In another shallow dish, measure out the bread crumbs. (If you don't have seasoned bread crumbs, regular bread crumbs will work just fine.) Sprinkle chicken breasts with salt and pepper.
4. Dip chicken breast into egg, then bread crumbs. Lay flat in your prepared dish. Spread 1 1/2 tsp of pesto sauce onto the middle of breast. Then add 2-3 roasted red peppers. Then lay a piece of cheese over top. Roll up and place in baking dish. Repeat with remaining chicken breasts.
5. Cover dish with aluminum foil and bake for 45 mins.

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