STUFFED CHICKEN WITH ALMOND, PESTO & MOZZARELLA
A very very tasty recipe! All with a little pesto that your kids will love!
4 chicken fillets
2 egg beaten
100 g of parmesan
Salt and pepper
Preheat the oven to 180°C. Oil a baking sheet. Using a meat mallet or a rolling pin, flatten each chicken breast as much as possible. Spread 3 tablespoons of pesto on each chicken breast. Top with sliced mozzarella.
Roll up the chicken and secure with a toothpick. Place the beaten eggs in a shallow dish. In a medium bowl, combine panko breadcrumbs, almonds, Parmesan, Italian seasoning, salt and pepper.
Dip each chicken breast in the eggs, then in the Breadcrumbs/almond/parmesan mixture. Coat generously. Place the chicken on the prepared baking sheet. Bake for 40-45 minutes or until the chicken is golden brown. Serve hot