Parmesan and Pesto Stuffed Chicken
Servings: 2
Calories: 254kcal
Instructions
- Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
- In a small blender or food processor, combine kale, 3 tbsp. basil, 1 tbsp. Parmesan, pine nuts, oil, lemon juice, garlic, and 1/4 tsp. each salt and pepper. Add 2 1/2 tbsp. water, and blend until uniform. Transfer to a small bowl.
- Add ricotta, and stir until uniform.
- Season chicken with remaining dash each salt and pepper. Divide pesto mixture between the cutlets. Roll up each cutlet over the filling, and secure with toothpicks if needed.
- Place in the baking pan, and sprinkle with remaining 1 tsp. Parmesan.
- Cover with foil, and bake for 20 minutes.
- Remove foil. Bake until chicken is cooked through, 20 - 25 more minutes.
- Serve topped with remaining 1 tbsp. basil.
Nutrition
Calories: 254kcal | Carbohydrates: 3g | Protein: 30.9g | Fat: 12.8g | Fiber: 1g
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