Monday, May 20, 2013
Adapted from Kalyn's Kitchen
How's the weather where you are? Here in Texas it is HOT! Now, I know that it's normal for Texas to be hot, but newly living here just makes it more of a reality. If it's this hot in May, I'm a tad worried about how I'm going to like July or August weather!
Are you a pesto-lover? I am! I didn't use to be, though. I remember in high school a friend had an obsession with pesto crepes, and I just couldn't stand it. For some reason I decided to try one at a local restaurant once last year, and instantly fell in love with my use-to-be-enemy. Delicioso! (image the voice from Dora the Explorer there)
This recipe was another that was really difficult in my tiny, basically counter-less kitchen. Not a difficult recipe for the normal household, but in this tiny apartment it was a struggle. That said, it was SOOOO worth it! This chicken turned out so flavorful, with the perfect blend of crispy coating and creamy center. Ah, now I'm craving it again!
6 Chicken tenders, boneless, skinless,
1/2 cup Pesto
1 Tbsp. Lemon juice
1/2 cup Sour cream
1/2 cup Mozzarella, shredded6 Eggs
3/4 cup Parmesan cheese, shredded
3/4 cup Flour
Black pepper, to taste
Preheat oven to 375 Degrees.
If your tenders are already pretty thin, skip this step. If not, use a meat tenderizer to pound them thinner. I didn't do that to mine, and they rolled just great. Of course, they probably would have looked better if I had made them more thin, but taste is taste!
Mix the pesto, lemon juice, sour cream, and mozzarella in a bowl. Spread evenly over each chicken breast, avoid the last little bit of the end. This will help it not be so messy on the edges!
Roll each breast up. I used toothpicks to keep them together, highly advised!
Put the eggs in one bowl, and mix the Parmesan cheese, flour and pepper in the other. Dip each chicken roll-up in the egg, then the Parmesan-flour mixture.
Place the chicken rolls into a sprayed baking pan, and bake for about 30 minutes, or until cooked through.
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