Parmesan and Pesto Stuffed Chicken

Elite Training Facility

Course Main Course

Servings

Calories 254 kcal

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.

Calories: 254kcalCarbohydrates: 3gProtein: 30.9gFat: 12.8gFiber: 1g

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