Preheat your oven to 375F/190C. As the oven warms up, grab a small casserole dish and spray it lightly with non-stick spray or a touch of oil to prevent sticking.
Trim any visible fat from the chicken breasts for a cleaner appearance. Place each breast inside a heavy plastic bag and use a meat mallet or a sturdy kitchen tool to pound them out until they’re as thin as possible. Don’t stress about the shape; you can tuck any loose pieces in when rolling.
In a small bowl, mix together the basil pesto, sour cream, and mozzarella. This creamy mixture will be the star of the stuffing, bursting with flavor.
Set up your assembly line. Prepare two bowls: one with the beaten eggs and another containing the finely grated Parmesan cheese mixed with almond flour. This will create a delicious coating for the chicken rolls.
Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about half an inch from the edges. This precaution helps prevent the filling from spilling out during cooking.
Carefully roll up each chicken breast lengthwise and secure them with toothpicks. I like to roll them tightly to ensure they cook evenly.
Dip each roll into the egg mixture first, allowing it to soak up the moisture, then coat it in the Parmesan-almond flour mixture, making sure each roll is well-covered.
Arrange the coated chicken breasts into the prepared casserole dish, seasoning them generously with fresh-ground black pepper. Bake in the preheated oven until the chicken is firm and lightly browned, about 30 to 35 minutes. Start checking around the 25-minute mark.
If you notice that the chicken isn’t browning quickly enough, feel free to increase the oven temperature for the last few minutes, but be careful not to overcook them, or the chicken will become dry.
Once baked, if there’s any excess water in the dish from the chicken, just spoon it out and discard it. Serve your delicious Baked Chicken Stuffed with Pesto and Cheese hot and enjoy!
