Categories: Chicken
Ingredients
- 6 chicken breasts (pounded to 1/4-inch thickness)
- Salt and pepper, to taste
- 1/2 cup whole wheat panko breadcrumbs
- 2 Tbsp flaxseed meal
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 cup shredded cheese
- 1 egg + 1 tsp water (egg wash)
- Mozzarella cheese, sliced
- 1 (14.5 oz) can crushed tomatoes
- For the Pesto:
- 1 (8.5 oz) jar sun dried tomatoes (in oil, not drained)
- 3 cloves garlic
- 1 cup grated parmesan cheese
- 1 cup packed basil leaves
- 1/4 tsp. each salt + pepper
Directions
- Preheat oven to 375 degrees F.
- To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese, basil leaves and salt/pepper and pulse until finely chopped. Set aside.
- Using the flat side of a meat tenderizer, flatten chicken to ΒΌ-in. thickness and season with a little salt and pepper. Spread a thin layer of pesto over the chicken and sprinkle a little shredded cheese in the center. Roll up and secure with toothpicks.
- In a shallow dish, combine bread crumbs, flaxseed meal, oregano and garlic powder. In a separate shallow bowl, whisk together egg and water until frothy. Dip chicken into egg mixture and press into bread crumb mixture, coating both sides.
- Transfer chicken seam side down to a casserole dish or baking sheet coated with cooking spray and repeat with remaining chicken breasts. Bake, uncovered, at 375 for 30 to 35 minutes, or until juices run clear.
- While the chicken is baking, in a small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt/pepper. Bring to a boil then reduce heat and simmer for about 15 minutes.
- Once chicken is done baking, remove and top each piece with 2 tbsp pesto marinara + a thin slice of mozzarella cheese and place back in the oven for an additional 5 minutes, until cheese has melted. Top with fresh basil and serve with zucchini noodles, if desired. Enjoy!