Baked Chicken Stuffed with Pesto and Cheese (Video)
Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a special low-carb meal that feels like a treat! And this pesto stuffed chicken dinner you’ll make over and over has only 4 net carbs per serving, but no one will think about this being a low-carb dish.
PIN Baked Chicken Stuffed with Pesto to make it later!
I know how hard it is to stick with a strictly low-carb eating plan, and that’s why having a collection of favorite low-carb recipes that are really a treat can help! I always aim for recipes that have that “wow” factor, and this Baked Chicken Stuffed with Pesto and Cheese certainly fits that description. And I think the photos show what an amazing idea this is for a low-carb dinner that’s really special.
This isn’t a quick after-work type of recipe, but the steps to making it are worth it for a low-carb meal that you’ll really look forward to eating. And this is also a recipe that’s perfect to make for dinner guests or for a special dinner for two.
You can make this pesto stuffed chicken for absolutely anyone, even people who don’t care about carbs. And absolutely no one will ever think about this delicious stuffed chicken being a low-carb dish if you make it for them, I promise you that!
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- Basil Pesto (affiliate link)
- sour cream
- finely grated Mozzarella
- eggs
- finely grated Parmesan cheese
- Almond Flour (affiliate link)
- fresh-ground black pepper to taste
What type of pesto can you use for the pesto stuffed chicken?
I’d make this with my Basil Pesto with Lemon if I had some, but you can certainly use my favorite purchased pesto if you wanted it to be quicker. And any pesto that has good flavor will work for this recipe.
Trimming the chicken for pesto stuffed chicken:
This preparation of pounding the chicken breasts and then rolling them around a stuff might seem daunting to some people. But if you trim the underneath side of the chicken breasts so you’re starting with chicken pieces that are close to the same thickness, that will make it easier.
How low in carbs is the Baked Chicken Stuffed with Pesto?
Not only is this pesto stuffed chicken absolutely delicious, it only has 4 net carbs per serving!
Want more tasty recipes with Pesto?
If you’re also a fan of basil pesto, check out Low-Carb and Keto Recipes with Pesto for more fun ideas for using basil pesto!
How to Make Baked Chicken Stuffed with Pesto and Cheese:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- This is a recipe with four servings, but you can easily cut the recipe in half if you only want to make two.
- Preheat the oven to 375F/190C while you trim the chicken breasts well, cutting off all the undesirable parts on the bottom side.
- Then one at a time put them inside a thick plastic freezer bag and pound with a meat mallet (affiliate link) or something heavy until the chicken breasts are as thin as you can get them.
- Mix the Basil Pesto (affiliate link), sour cream, and grated mozzarella.
- Prepare two dishes, one with beaten eggs and one with a mixture of Parmesan and Almond Flour (affiliate link).
- Here’s a shot of the pounded chicken breasts. Don’t worry if they look a bit messy; you can tuck any ragged pieces in when you roll them up.
- Spread one-fourth of the pesto mixture over each chicken breast. (Don’t go too close to the edge or it will leak out.)
- Use toothpicks to hold the pieces together.
- One at a time, dip the chicken pieces in the beaten egg and then in the Parmesan/almond flour mixture.
- Arrange in a baking dish, season with fresh-ground black pepper, and bake at 375F/190C until the chicken is cooked through and nicely browned. Enjoy!
Make it a Low-Carb Meal:
For a low-carb meal, this baked pesto stuffed chicken would be great with a salad with my friend Mary’s Easy Dressing, Kalyn’s Favorite Baby Arugula Salad, Roasted Broccoli with Garlic, or Roasted Asparagus and Peppers
More Low-Carb Chicken Dinners to Enjoy.
- Baked Chicken Nuggets
- Sesame Chicken and Broccoli Sheet Pan Meal
- Instant Pot Cheesy Chicken Tacos
- Keto Crack Chicken Bake
- Herb-Marinated Air Fryer Chicken Thighs
Baked Chicken Stuffed with Pesto and Cheese
Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat.
Ingredients
- 4 large boneless, skinless chicken breasts
- 4 T Basil Pesto (see notes)
- 4 T sour cream
- 4 T finely grated Mozzarella
- 2 eggs, beaten well
- 4 T finely grated Parmesan cheese
- 4 T almond flour
- fresh-ground black pepper to taste
Instructions
- 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 (affiliate link), 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 (affiliate link).
- 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. (This will help prevent too much of the pesto mixture from running out when it cooks.
- Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
- 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, season with fresh ground black pepper, and bake until the chicken is firm and lightly browned. (Start checking after about 25 minutes. If it seems like the chicken is not browning quickly enough, you can turn up the heat for the last 5-10 minutes of cooking time, but don't overcook or the chicken will be dry. Total baking time will be about 30-35 minutes unless your chicken breasts are really large.)
- 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.
Notes
I used my Basil Pesto with Lemon for this recipe but it would also be delicious with my favorite purchased pesto.
This recipe was created years ago by Kalyn when there was an abundance of garden basil that needed to be used!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 216mgSodium: 344mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 47g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This pesto stuffed chicken recipe is perfect for low-carb and Keto diets and it’s also gluten-free. With lower-fat dairy products it could work for any phase of the original South Beach Diet, although you might want to make it a once in a while treat for South Beach due to the amount of fat.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Baked Chicken Stuffed with Pesto and Cheese is a long-time favorite recipe that was first posted in 2006. It was updated with better photos in 2018 and last updated with more information in 2024.
135 Comments on “Baked Chicken Stuffed with Pesto and Cheese (Video)”
So good, and not at all hard to make!! I’ll be making this a LOT!
So glad to hear you enjoyed it!
Made this tonight, added a little more cheese to the filling and added a little rosemary to the coating. Loved it, will make again!
So glad to hear you enjoyed it!
Hi! Has anyone ever substituted cream cheese for the sour cream?
I think that will work, I would let it soften first.
when do you add the fresh ground pepper? I can’t find it in the recipe
Oh my, how I hate it when I mess up like this. I would season the chicken with black pepper right before baking; I added that to the recipe. But looking at these photos, I am not sure I even did that so I guess the pepper is probably optional! Thanks for catching it.
Delicious…we used our basil from the porch and your lemon basil pesto recipe. Served with angel hair pasta.
It was fabulous. I even took a pic but can’t figure out how to post it.
Definitely will make again. Worthy meal to impress guests.
This was delicious! My kids loved it too. I was out of eggs so I combined equal parts mayo and grated Parmesan cheese and spread a layer on too then baked. Will definitely make it again. Thank you!
So glad to hear you enjoyed it, and I think you’re very creative to use mayo to hold the coating on!
Oh man this was good!! Super impressed. I did accidentally put the Parmesan cheese in with the pesto so I just put it in both the flour and the pesto mix. I just added Italian seasoning and garlics salt, it came out great!
So glad to hear you enjoyed. There is no way to post photos in the comments on my site but you could share it on social media if you feel like it!
This may already have been asked, but could the chicken breast be butterflied-open and filled with the pesto mix? Instead of rolling? I found the rolling a bit more challenging than I anticipated and it took me longer to prep this on a weeknight in time for dinner 😕
I think that would work if you have thick chicken breasts, skip the pounding step of course! I agree it can be challenging, especially if the chicken breasts are too small or thick. I’d love to hear how that works if you try it!
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This recipe is amazing! Passed it on to my sister and niece. Will keep making it, however instead of the almond flour I used the first time, Panko bread crumbs is a great substitute.
Glad you are enjoying it. And if you don’t care about the added carbs I’m sure panko bread crumbs would work well here!
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My hubby is allergic to almond products. What would be a good substitute for almond flour?
Truthfully I haven’t worked much with other nut flours, but I am guessing most of them would work. Or you could just use Parmesan without the almond flour.
How do you think this would work with boneless skinless thighs?
Boneless thighs are thinner, less uniform in shape, and hard to work with. Truthfully I don’t think they’ll work well for this recipe. I think you could use them for this pesto chicken though if you don’t mind having different size and shaped pieces.
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I gave instructions in the comment above for how to get the nutritional info. You will have to sign up for a free Yummly account. Then when you click the YUM button at the top it will save that recipe in your recipe box. You click “View Recipe Box” and you’ll see that recipe. Click the recipe and you’ll see the nutritional info below the ingredients. I have updated the photos but they may not be updated in Yummly but the recipe title is the same.
Sorry I misspelled you name in my previous comment Kalyn. ☺️
NO worries! That’s the story of my life. But I have discovered that having an unusual name is good on the internet.
I received this recipe this morning and I couldn’t wait to make this for dinner tonight for my wife. It was amazing!! We both loved it. I followed your recipe exactly as written with only one small addition of a a dash of red pepper flakes to the pesto cheese mixture for a little zing!
Thanks Kaylin for all your wonderful recipes and all your hard work. Can’t wait to see what you’ll bring us in 2018.
So glad to hear you enjoyed it! And I do love the idea of adding a little red pepper!
This recipe looks so good! For someone like me who doesn't care for mozzarella (too bland), what other cheeses do you think might work well as a substitute with chicken/basil? Swiss? Or would that be too strong?
Elizabeth I think Swiss Cheese would taste great in this, although the Mozzarella is mostly a binder and there's plenty of flavor from the pesto. But let me know how you like it with Swiss!
Thank you, I might try half and half just once and see how it turns out!
Cottage cheese means different things all over the world, so it's hard for me to answer without knowing where you are. But if you're in the U.S., full-fat cottage cheese might be okay, but I don't think it would be as good as Mozzarella.
Hi there,
I was wondering if I could substitute the mozarella cheese for cottage cheese. Would that be too runny?
Glad you enjoyed it! You do really have to be careful not to overcook this so it won't dry out. A little oil is a good idea.
Followed recipe and it came out well. Maybe a little dry but fortunately I had some pesto sauce left over added it on the side. Next time I may add a little olive oil or butter.
I buy almond flour already ground; there are several brands. I haven't tried making my own, but if you have blanched almonds without skins it will probably work. Just be careful or you'll end up with almond butter!
Kalin I will he making this tomorrow. Looks delicious. How do you make almond flour? Just grind almonds ina food processor?
Emily, so glad you have been enjoying it so much!
My husband and I LOVE this! As college students we eat a ton of chicken which gets boring very quickly! Your chicken NEVER fails to satisfy! The hubby asks for it all the time. Thanks for the yummy recipe!
Debbie and Erin, so glad you enjoyed it!
By far one of my family favorite dinner..Super easy.
I finally made this last night. I thought I had the sour cream, but I had Greek yogurt. So I just used that instead, and it was wonderful. Today, I cut up the second breast and put it on a bed of spinach with a light drizzle of oil & a squirt of a lemon wedge. It's just as good the next day!
Jayne, so glad you liked it!
Thankyou so much for this delicious recipe. I have made it for my dinner tonight with broccoli, carrots and mashed cauliflower but couldn't resist having some for lunch with a salad.
YUM YUM YUM tastes as good as it looks. Thanks again.
Nicole, I love hearing that!
I had non-dieting company last weekend and needed a recipe that could satisfy them without breaking my diet. I served these with mashed cauliflower and roasted asparagus and everyone loved it! They didn't even notice there wasn't any starchy sides.
Ann, mainly because I used less filling for the newer version so there was not as much leaking out to be made into the sauce!
This looks wonderful and I can't wait to try it! I noticed on your early version that you added broth and then made a sauce and wondered if there was a reason you eliminated that step.
I haven't tried it with other types of nuts, so I'm not sure what would work. If you don't care if it's gluten-free and low-glycemic, you could use breadcrumbs.
What can I use as a sub for the almond?
Melly, so glad you liked it!
Kalyn, I just made this for Sunday dinner. It was delicious. I'm not a big fan of chicken breast so I always try to flavor it up, and this did the trick. Thanks!
the stuffing is also an amazing dip if you love pesto like I do!!
Becca, wow, way to go! The paint looks fantastic; I've seen it on the blog. So glad the recipes are helpful for you!
This looks absolutely fabulous! After painting for three days, I am so sore it might have to wait. 🙂 I am 42 pounds down since the beginning of June and have made several of your yummy recipes. Thank you! And I love the new header.
Jeanette, hope the kids like it. I love almond flour as a coating for chicken or fish.
Kalyn – love the idea of almond flour as the coating – haven't tried that before. My kids would love this – on my list to try.
Lydia, I think I have to trim my basil today!
Great timing! I just made and froze my pesto for the year (and good thing, too, as the weather turned cold enough to turn my basil all blotchy right after I cut most of it down).
You had me at pesto. The cheese is a bonus. I think this recipe is brilliant. Definitely going to have this for dinner some time soon.
I'm going to be trying this tonight. Except I have a brick of Jalepeno Havarti in the fridge that I'll use instead if Mozzarella and a bag of Coconut Flour instead of Almond Flour. I hope it turns out well!
These raggedy little puppies are in the oven now. They smell terrific. My husband was nervous about the pesto, but I had some homemade marinara sauce in the fridge and made another batch for him, substituting the pesto for marinara. (being the fast thinking short order cook) I can't wait to try them both. Thank you for the recipe!
Gtmonica, hard to say without watching you do every step, but your oven may be a little hotter or your chicken could have been a bit thinner. Maybe try a slightly lower temp or shorter time next time.
I got a mixer for my birthday and have been making all kinds of sauces. I made the Basil Lemon Pesto and it was delicious then saw it used with the stuffed chicken. I had my first bite and the flavors together were great and it was so easy to do. My chicken was a little dry and I know all ovens are a little different. I cooked mine for the 35 minutes and I was wondering if this dryness is from cooking it too long?
Janine, so glad you enjoyed it, and I LOVE the idea of adding spinach!
This was soooo delicious. I got raving reviews 🙂 I added a little spinach to the mixture for some extra nutrition, but I'll definitely be making this one again. Thanks for the recipe!!
Michelle, glad it was a hit. If you stuff the chicken ahead of time, it would be best to let it come back to room temperature before baking. If that's not possible, you will probably need to bake for 5-10 minutes longer. (Letting it come to room temp is best though, because longer time in the oven can dry it out.)
Kalyn – I made this a couple weeks ago for my boyfriend…. It's the only meal I've made that he actually approves of! So thank you 🙂
I plan on making it tomorrow – Can I stuff the chicken a couple hours before baking and the put in the fridge until it's time to pop it in the oven? Thanks!
Penny, so glad to hear that the low-glycemic eating plan is working so well for you. I will keep posting and you keep up the healthy eating.
Thank you for this AMAZING blog Kalyn!
I was diagnosed pre-diabetic 3 years ago with a very low blood sugar of 32..took 3 blood tests to confirm. After deciding with my doctor that I would try changing my diet rather than taking a daily med to regulate my blood sugar..I am doing great!
Your recipes have made my low glycemic lifestyle easy and DELICIOUS!! I have told so many people about you and your great recipes! I have many favorites but always look forward to trying new things because everything you come up with is awesome! My husband and 2 children also love eating whatever is on the menu..so keep those recipes coming!
Thanks again!
Penny
This recipe was amazing!! I used quite a bit of lemon which made the stuffing pop! I also topped the chicken breasts with roasted red peppers-gives it another delicious jab!
Thanks for the post! Everyone loved it!
I think it would be fine, but that is only a guess; haven't tried it.
Just wondering if I could substitute the sour cream with Yogurt?
That means that on the 3 listed ingredients, rather than strictly measuring out the ingredients by tablespoon, I used heaping tablespoons.
2 T grated mozzarella cheese
(I used heaping tablespoons of pesto, sour cream and cheese)
I do not understand the above. Can you elaborate?
I love hearing your variations.!
I've made this twice; beautiful, delicious! The second time I changed it a bit by putting a handful of fresh baby spinach over the pesto/sour cream mixture that I had spread on, and sprinkled some Feta cheese I had in the refrigerator that needed to be used. I made my own almond flour and added some smoky paprika to it, thinking it might give more color. I loved the spinach as it looked beautiful as you cut into the chicken and it was cooked perfectly. Both the original and my altered version were excellent. I see possibilities of the spinach and maybe some strips of sun dried tomato added. It is a recipe that can be altered in many ways, using different types of cheese/herbs, I would think, depending on what's on hand. Thank you for this recipe.
Wow! This recipe looks amazing!!!! I love chicken and I love pesto, so this is a recipe that I will be sure to try. I have it pinned so that I cannot forget it. Thanks!
This chicken is baking as we speak and I can't wait to try it! Serving with grilled zucchini. Thank you for all of your yummy posts. I have lost 8 pounds since the new year since we changed our eating habits! Thanks again 🙂
The recipe says "Makes two servings" but you can double or triple it if you'd like.
For how many people is this?
THIS IS AMAZING! Have shared with several friends and family – always double it! 🙂
You can grind up almonds yourself to make almond flour, also called almond meal. Regular flour will probably work, but it won't give the crispy and nutty coating that makes this dish so good.
I have never heard of almond flour before. Could I use regular all purpose flour instead?
There are no peanuts in this. If he can't have almond flour either, I would just use the parmesan and some breadcrumbs.
my son has a peanut allgery wht could i use please
Gina, I'm so happy to hear it turned out well for you!
I just made this recipe for my mom and I, and it was delicious! I'm 16, and this recipe was perfect for me, very easy! I wouldn't chance a thing about it!
Melissa, have fun! I hope it turns out well for you!
I am new to cooking, this looks like something I can attempt, wish me luck!! I am excited to try =)
Laura, so glad you enjoyed them!
Tried making these for my family tonight. Absolutely delicious ! Everyone loved them, thanks so much for the post 🙂
I can't see why you couldn't freeze them, although I would use chicken that had not been previously frozen. Good idea!
Just wondering if you can freeze these after the stuffing stage for a quick meal at a later time…
Dawn, glad you liked it. (And I have made it many times, so I've had practice!)
I made this for dinner tonight and my husband and I both thought it was fantastic!! And it was so easy! Although mine didn't look quite as nice as yours! 🙂
Thanks!
Oh I do love the idea of using ground flax seed flour in the coating!
Made this for the first time tonight and it was amazing! The only substitution I made was ground flax seed flour and used four normal size chicken breast – not very large. The chicken was juicy, flavorful with just the right amount of crisp on the outside. Love that it can be made mostly in advance, just roll in eggs & flour mixture & pop in the over when I get home from work & half an hour later dinner is ready!
Lynne, so happy to hear it was a hit!
Kalyn! You've done it again. We made this last night for a small dinner party and it was a huge success! So so so delicious. Thanks for making us look good. 🙂
Bill, so glad I am not the only one who forgets what they've already done!
I can definitely talk to my web designer about adding a Google translate button.
i really hop to see this web site in a french version.
Bill, so glad you and your crowd enjoyed it. Sounds like a great meal. I have heard from other people that you can make your own almond meal; good to know.
Oh and by the way, I couldn't find almond flour or almond meal in my local supermarket. (I live in the country.Store manager didnt even know what I was asking for) so I got blanched slivered almonds and cuisinarted the hell out of them. Worked great.
Tried this recipe Saturday night for some of my best friends and family. A solid success. Paired it with the garlic roasted broccoli and Georgette's rice pilafi.
Divine. Never had so many compliments over a meal. Would have taken all the credit but unfortunately all guests saw me consulting laptop in kitchen. Note to self: Get printer repaired or replaced.
Kiran, glad you like it.
Maria, I have tons of pesto so I guess I'll be making this all winter.
Zesty, glad you like it. The almond flour is much more finely ground than almond meal, although sometimes you can substitute them.
This looks fantastic, and thank you for clearing up the distinction between almond meal and almond flour. I've never known what the difference was!
Josh will love this recipe! Great way to use up the summer pesto!
Kalyn,
First timer here! I love baked poultry recipe and these look yummy 🙂
Kiran @ KiranTarun.com
Jeanette, I do think this would be a good way to use garlic scape pesto!
My kids would love this – have some garlic scape pesto in my freezer still and been staring at it the last couple of days.
Thanks Curt! Glad you like it.
Yes indeed, there's nothing like a tweak to make an old recipe something new. That's how new recipes are born I always say!
This looks awesome!
Hi Kalyn! Before I had this blog I thought my name was very unusual, but I've heard from quite a few people with the same name. I pronounce it Kay Lynn (although lots of people say it wrong!) Is that how you pronounce yours?
Newest follower!! Can't believe I found someone with the same name that spells it the same!
Marie, so glad you enjoyed it. And no worry about the looks. Good idea to make some for the freezer too.
Made this last night, husband and I loved it! It looked a fright, though…I used some previously-frozen chicken breast, and the pounding turned into a mutilation of sorts. My poor chicken looked like an alien porcupine, what with all the toothpicks and oozing green stuff! But, we both just loved it. I did end up grinding my own almonds for the flour, and was excited with how easy it is to do I made extra and stuck it in the freezer. Yum yum yum!
Becky, hope you enjoy it!
Bookmarking this one to use up some of the pesto I made for the winter!
Thanks Gina. I didn't have the heart to pull out my basil plants, but I doubt I will get any more.
Lady Amalthea, I agree completely about how the cheese (and pesto) keeps the chicken moist.
Oh, yum! One of my favorite things about stuffing chicken breasts with cheese is that they're harder to overcook.
Your stuffing idea has also inspired me to make a Baked Ziti with Pesto and Cheese. Mmm.
This looks great Kalyn, I still have a little basil alive in my garden. I bet this would be wonderful in fish too.
Pam, you are officially invited to come to my house and have this any time! (Pam is my sister, in case anyone is wondering.)
TW, such a useful technique. And as you can see from my messy one, you don't have to be all that carefull. Getting the chicken thin is the most important thing.
I like the step-by-step photos for stuffing chicken. I've never mastered this technique really well, and the photos are very helpful.
Wow…that looks yummy. Wish I could have eaten at your house tonight!
Thanks Lydia. I ate half of one of these and a big salad for lunch today, so good!
Love this recipe, and love the idea of your lemon pesto. I have a bit of lemon basil in the garden; now I know what I can do with it.
Thanks CJ! So glad to finally have photos for this recipe.
Oh goodness. That looks incredible.
Kalyn,
Thank you for the great recipe! I have been in phase 1 of SB for almost one week and I was starting to get bored with some of the foods. Thanks to you I had a delicious meal tonight that me and my 5 year old loved. Keep up the great work! I look forward to trying more of your recipes.
Kim
ThankYou Kalyn!
Fan-tas-tic recipe. I served it to my family and inlaws for a pre-superbowl dinner. They all went back for seconds. My picky 6yr old daughters plate was licked clean!Who knew all would have liked the pesto filling. It was easy and I had everything done in 1 hour. Leann
Hi Kalyn
Just wanted to tell you that I tried this recipe last night with great success. Yummy!
You’re right, it may be a bit high in fat, but I served it with asparagus and a salad, so I figure that makes up for any high-fat issues in the chicken dish!
Karen