- 2 Large Boneless Chicken Breasts
- 2 Tablespoons Sour Cream
- 3 Tablespoons Shredded Mozzarella
- 2+ 1 Tablespoons finely grated Parmesan
- 2 Tablespoons Seasoned Bread Crumbs
- 2 Tablespoons Pesto
- 1 Egg
Serves 2 to 4- Since I use large chicken breasts, we often cut them in half after we have cooked them and it is plenty for all of us.
Preheat oven to 375. Place chicken breasts one at a time in a ziploc bag. Use a rolling pin or meat mallet, flatten the chicken breasts to about 1/4 inch thick.
In a small bowl combine sour cream, pesto, shredded mozzarella, and 1 tablespoon of finely grated Parmesan.
Spread a layer of the pesto mixture onto each piece of chicken. Don't go all the way to the edge or the yummy goodness might ooze out while baking. Trust me, you want to be able to eat as much of this as possible! It is SO good!
Roll the chicken breasts up. You can secure them with toothpicks if you would like, but I just lay it seem side down in the baking dish and it stays in place.
Next, in a small bowl lightly beat one egg. In another small bowl place remaining Parmesan and seasoned bread crumbs.
Using a pastry brush, brush egg onto chicken roll ups and generously sprinkle with Parmesan Bread Crumb mixture.
Place Chicken Roll Ups in baking dish. Bake at 375 for about 30 mins.
I served with pasta tossed with a little pesto and garlic. YUM YUM YUM!