Low-Carb Baked Chicken Stuffed with Pesto and Cheese

Directions

Preheat oven to 375F/190C.   Spray a small casserole dish with non-stick spray or oil. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet , or something heavy, until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken. In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely-grated Parmesan and the Almond Flour . Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated with the mixture. Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned.   Some chicken breasts sold in U. S. stores have added water. If there is some water in the bottom of the baking dish after the chicken has baked for a while, just spoon it out and discard. ) Serve hot.