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

1. Preheat oven to 375 degrees F.
2. 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.
3. Using the flat side of a meat tenderizer, flatten chicken to ¼-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.
4. 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.
5. 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.
6. 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.
7. 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!

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