Pesto Chicken



I found this delicious recipe on the ever-so addictive website, Pinterest from a website called Kalyns Kitchen.  Recently I have been trying to make new recipes from here, converting little things here and there to make it GF.  This one was a huge hit (Matthew said he coulda eaten the whole pan if I didn't insist on saving leftovers).  This will definitely become a regular around here.

Pesto Chicken

4 boneless, skinless chicken breasts

4 Tbsp low-fat sour cream
4 Tbsp Basil Pesto (used Buitoni reduced fat)
4 Tbsp grated parmesan (pinterest recipe called for mozzeralla...will try this next time and report back)

3 eggs, beaten

1 cup GF corn flake crumbs, finely crumbled
3/4 cup grated parmesan cheese
Black pepper to taste



My assistant chef...I struggle
with raw chicken.

 Preheat your oven to 375 degrees F.  Spray a medium sized casserole dish with non-stick spray and set aside.  Place each chicken breast into a large plastic baggie and pound with a meat mallet until the chicken is very thin. 

In a small bowl, mix together the sour cream, basil pesto, and parmesan (or mozzarella) cheese.  Spread the mixture onto each chicken breast, and roll the chicken breasts up with the mixture on the inside.  I kept them together with small food skewers, toothpicks would work as well.

Now for the batter.  Place GF corn flakes into food processor and grind until very fine, the consistency of bread crumbs. In a small bowl, mix the corn flake crumbs, the 3/4 cup parmesan cheese, and black pepper to your liking.  For the pepper I just sprinkled, stirred, sprinkled, stirred until it was visible.   In another small bowl, beat your 3 eggs. Dip each rolled chicken breast into the egg, then into the corn flake mixture, covering completely. 

Place chicken rolls into greased casserole dish. Bake for 30 minutes, checking to ensure the chicken is firm.  I then placed mine on the top rack for 3 minutes to get them extra crispy. :)  Serve immedietely, as they are melt-in-your-mouth delicous when hot.