- 2 chicken breasts, fat trimmed (A note about chicken breasts- I have always found that the most tender chicken I cook is from the frozen aisle. It's counter intuitive, but has never failed me).
- 1/3 c pesto (store bought or home made, if you're into that sort of thing)
- 1/3 c mozzarella cheese
- 1.5 tbl mayo
- 1/3 c Parmesan cheese, grated
- 2-3 cloves garlic, sliced* (I only recommend this if you share my boundless infatuation with garlic)
Preheat your oven to 375. You need to pound the chicken breasts flat. If you've never done this, just place one between 2 sheets of saran wrap and pound away with a kitchen mallet, or just something flat and heavy. Go ahead and release a little aggression. You want it as flat as possible without demolishing it- no more than 1/4 inch thick. Now mix the mozzarella, mayo, and pesto together. Spread this on the more raggedy side of the chicken, then roll it up. You may need a toothpick to hold it together, but this has never been an issue for me. Place the chicken in a baking dish, coated with cooking spray. Take that Parmesan and coat the chicken, pressing it in so it sticks. Top the chicken with the sliced garlic, if you're so daring. Put it in the oven for about 45 minutes, although you'll want to check on it around 40 minutes, and it might take a little longer. It all depends on how big the chicken breasts were that you purchased. You want the chicken to be firm to the touch. The garlic and cheese will be starting to brown. If you're not too concerned about calories, drizzle some of the cooked off sauce over the top.
Next time I make this, I think I'll add some chopped mushrooms to the filling. I think that would be a really nice touch.
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