2 large boneless skinless chicken breasts
2 Tablespoons Basil Pesto with Lemon
2 Tablespoons lowfat sour cream
2 Tablespoons grated mozzarella cheese
2 eggs, beaten
3 Tablespoons finely grated Parmesan cheese
3 Tablespoons almond flour or almond meal,
(almond flour is better because it's more finely ground)
pepper to taste
Preheat oven to 375F.
Spray a small casserole dish with nonstick spray.
Trim any visible fat from chicken breasts.
Place chicken inside a heavy plastic bag (one at a time)
and pound with meat mallet until the chicken is as thin as you can get it.
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
Use a rubber scraper to spread a thin layer of this mixture over each chicken breast,
leaving about 1/2 inch from the edge of the chicken so the filling doesn't run out as it bakes.
Roll chicken breasts up and secure with toothpicks.
Prepare two bowls, one with the beaten egg
and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper.
Dip each chicken breast roll first into the egg mixture.
Then press each breast into the Parmesan-almond flour mixture, until well-coated.
Place chicken breasts into the casserole dish.
Bake until the chicken is firm and lightly browned.
(Start checking after about 25-30 minutes; total baking time will be 30-35 minutes)