So I am still getting used to the new place. Electric stove, small oven, dishwasher that is too close to the oven door. Yes my friends, to open my dishwasher I have to open my oven door first or the handles bang into each other. Nice placement planning right? But Kevin says the house has “character”, which it does, I just miss my big kitchen with a gas stove *sigh* I know you all will probably get tired of hearing me say that but I can’t help it, I am a whiner at times. Especially when it comes to anything that has to do with my cooking. Kevin would tell me to suck it up but nope, not gonna do it.
OK so off my pity party and on to the food. This meal came out so good. I was nervous *insert previous kitchen whine here* but with Kevin’s help (he has always cooked on electric until I came into his life) he was able to calm my fears and I got this and the side dish done, on the table, and not burned, YAY!!!
I first got this idea from a pin that my daughter shared with me (Oh boy I love Pintrest!). I like to find recipes that I am drawn to but have a different way I want to go with. You can find the recipe I based this off of at Kaylyn’s Kitchen. I knew I had chicken breasts and some of my homemade pesto in the freezer, and fresh mozzarella (there is no cheese better than fresh mozzarella for cooking) in the fridge. I always have seasoned bread crumbs and grated Parmesan cheese, so this meal was a done deal before it even started!
Yes, the ingredient list was ready to go but not so much the cook. I am still looking for things since the move. I know I packed my meat mallet but for the life of me I couldn’t find it? Oh I have no doubt I will find it now. A) because I don’t need it now, B) because I just bought a new one. Remember the whole can opener fiasco? Ya well I am pretty sure this will go the same way. It will give Kevin another thing to tease me about, which he seems to live for lately now that I am the only one to pick on (why did I want the kids to move out again?), so I know the bullet is locked and loaded and he is waiting for the kill shot *sigh* I will admit I do kinda deserve it a little bit. Not for being forgetful, he has been with me for almost 5 years so he knows to expect that, but I seriously scared the crap out of him when I started prepping this dish.
Let me set the scene for you…Kevin is sitting at the table going through paper work oblivious to my muttering in the kitchen and rummaging in the pantry. I probably spent 10 or 15 minutes just digging through things and talking to myself “Did I leave the meat mallet behind somehow?” “No I couldn’t have done that, it is here somewhere” “Well where the heck is it them?!”. Then I remembered watching a Rachael Ray episode where she didn’t use a meat mallet, she used a heavy bottomed skillet. BING (that’s my light bulb moment for those of you that don’t know), I have a heavy bottomed skillet, yessssss! So I grabbed a gallon size ziplock baggie and dug out my skillet. I got the breast positioned in it perfectly and carefully laid it on my cutting board….(do you see where we are going here?) I raised the skillet up high and brought it down on the chicken breast WHACK! I think Kevin jumped from one side of the kitchen table and landed in the opposite side’s chair.
Kevin – Eyes huge he looks at me and very ummm emphatically says, “WHAT THE *insert your favorite expletive* ARE YOU DOING???”
Me – “Uummm flattening the chicken”
Kevin – “With what a baseball bat??”
Me – “No *holding up skillet* just this”
Kevin – “Geez you could have warned me Bobbi”
Me – “Oops….sorry”
Ya sometimes my gift of gab disappears and I am left with nothing. Although I did warn him that I would be doing it again (and again and again). He went back to his paper work and I beat the poor chicken breasts into oblivion. Every now and then I would hear a grumble from the table, but it worked out fine. On a positive note he does know now I can wield a mean skillet now!!
I am still trying to find the right place to take pictures in the new place and with it getting dark by about 5:30 PM here outside photo’s are not an option, so sorry for the poor picture quality. At least you can see the pesto and cheese oozing out and if that doesn’t tickle your taste buds I don’t know what will!!
Pesto and Mozzarella Stuffed Chicken Breasts
2 good sized chicken breasts
racked black pepper
1/4 to 1/2 cup pesto (can use store bought)
2 thick slices of fresh mozzarella
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F and s pray a baking dish with non stick spray.
Place one of the chicken breasts in a zipper storage bag and using a meat mallet (or heavy skillet) pound the breast out until it is very thin. About 1/4 inch thick or so. Remove chicken breast and repeat with the second one. Lay breasts on a cutting board and spread a layer of the pesto on each one (use as little or much as your taste desires). Place a slice of the mozzarella at one end of the pesto covered breast, and begin rolling it up, tucking in loose ends as you roll. Secure with toothpicks. Repeat.
Crack eggs in a shallow dish and beat well. Place the bread crumbs and the Parmesan in another dish and combine. Roll the stuffed breast in the egg wash and then in the bread crumb mixture, make sure to coat well.
Place the breasts seam side down in the baking dish and bake in the oven for 30 minutes. Remove toothpicks.