Pesto Stuffed Chicken

• 2 boneless skinless chicken breasts, beaten thin with a mallet or other tool
• 2 heaping tbsp. pesto with basil, such as Buitoni
• 2 heaping tbsp. fat free sour cream
• 2 heaping tbsp. reduced fat shredded mozzarella cheese
• 1 large egg, beaten with 1 tsp. water
• 1/2 cup grated parmesan cheese

Preheat oven to 375F.

In a small bowl, combine the pesto, sour cream and mozzarella and mix well.  Spread half of the mixture evenly out onto each chicken breast, leaving a border around the sides.  Roll each breast up and secure it with toothpicks.

Have two bowls out - one with the beaten egg and one with the parmesan.  Dip each breast in the egg bath, using your hands to make sure it is covered, and then dip each breast in the parmesan, using your hands to make sure the breast is evenly covered in cheese.

Set each rolled and dipped breast into a sprayed baking sheet.  Bake for 35 minutes, or until cooked through.

Enjoy!