Kalyn's Kitchen

Baked Chicken Stuffed with Pesto and Cheese (Video)

Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat!

PIN this Baked Chicken Stuffed with Pesto to make it later!

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

I can tell by my blog stats just how many people are back on track with lower-carb eating for the new year, and I’m back from Mexico and ready to focus on healthy food myself! I do love the way you feel when you’re giving your body healthy food to fuel it.

But I also know how hard it can be to stick with a strictly low-carb eating plan, and that’s why I think having a good collection of low-carb recipes that are really a treat can help! I always try to come up with recipe ideas that have that “wow” factor that makes you want to cook them over and over, and this Low-Carb Baked Chicken Stuffed with Pesto and Cheese certainly fits that description.

I first made this Chicken Stuffed with Pesto and Cheese over ten years ago and it even had photos that were not bad. But I wanted to share it with really great photos that show what an amazing idea this is for a low-carb dish that’s really something special. I’d make this with my Basil Pesto with Lemon if I had some, but you can certainly use my favorite purchased pesto if you wanted it to be quicker.

This isn’t a quick after-work type of recipe, but the steps to making it are worth it for a low-carb meal that you’ll really look forward to eating, and it’s also an impressive dish to make for company. And you can make this for anyone; absolutely no one will think about this delicious chicken stuffed with pesto and cheese being low-carb, I can promise you that! Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

What ingredients do you need for this recipe?

  • boneless, skinless chicken breasts
  • Basil Pesto (affiliate link)
  • sour cream
  • finely grated Mozzarella
  • 2 eggs
  • finely grated Parmesan cheese
  • Almond Flour (affiliate link)
  • fresh-ground black pepper to taste

Baked Chicken Stuffed with Pesto and Cheese process shots collage

How to Make Baked Chicken Stuffed with Pesto and Cheese:

(Scroll down for complete recipe with nutritional information.)

  1. I’m making the new version of this with four servings, but you can easily cut the recipe in half if you only want to make two.
  2. Preheat the oven to 375F/190C while you trim the chicken breasts well.
  3. Then one at a time put them inside a thick plastic freezer bag and pound with a meat mallet (affiliate link) or something heavy until the chicken breasts are as thin as you can get them.
  4. Mix the Basil Pesto (affiliate link), sour cream, and grated mozzarella.
  5. Prepare two dishes, one with beaten eggs and one with a mixture of Parmesan and Almond Flour (affiliate link).
  6. Here’s a shot of the pounded chicken breasts. Don’t worry if they look a bit messy; you can tuck any ragged pieces in when you roll them up.
  7. Spread one-fourth of the pesto mixture over each chicken breast. (Don’t go too close to the edge or it will leak out.)
  8. Use toothpicks to hold the pieces together.
  9. One at a time, dip the chicken pieces in the beaten egg and then in the Parmesan/almond flour mixture.
  10. Arrange in a baking dish, season with fresh-ground black pepper, and bake at 375F/190C until the chicken is cooked through and nicely browned. Enjoy!

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a low-carb meal, this would be great with Mary’s Perfect Salad, Kalyn’s Favorite Baby Arugula Salad, or Roasted Broccoli with Garlic.

More Tasty Low-Carb Chicken to Enjoy.

The BEST Low-Carb Baked Chicken Recipes
Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal
Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos

Low-Carb Baked Chicken Stuffed with Pesto and Cheese found on KalynsKitchen.com

Baked Chicken Stuffed with Pesto and Cheese

Yield 4 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat.

Ingredients

  • 4 large boneless, skinless chicken breasts
  • 4 T Basil Pesto (see notes)
  • 4 T sour cream
  • 4 T finely grated Mozzarella
  • 2 eggs, beaten well
  • 4 T finely grated Parmesan cheese
  • 4 T almond flour
  • fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 375F/190C.  Spray a small casserole dish with non-stick spray or oil.
  2. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet (affiliate link), or something heavy, until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
  3. In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
  4. Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely-grated Parmesan and the Almond Flour (affiliate link).
  5. Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. (This will help prevent too much of the pesto mixture from running out when it cooks.
  6. Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks.  (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
  7. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated with the mixture.
  8. Put chicken breasts into the casserole dish, season with fresh ground black pepper, and bake until the chicken is firm and lightly browned.  (Start checking after about 25 minutes. If it seems like the chicken is not browning quickly enough, you can turn up the heat for the last 5-10 minutes of cooking time, but don't overcook or the chicken will be dry. Total baking time will be about 30-35 minutes unless your chicken breasts are really large.)
  9. Some chicken breasts sold in U.S. stores have added water. If there is some water in the bottom of the baking dish after the chicken has baked for a while, just spoon it out and discard.)
  10. Serve hot.

Notes

I used my Basil Pesto with Lemon for this recipe but it would also be delicious with my favorite purchased pesto.

This recipe was created years ago by Kalyn when there was an abundance of garden basil that needed to be used!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 7gUnsaturated Fat: 15gCholesterol: 216mgSodium: 344mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 47g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and Keto diets and it’s also gluten-free. With lower-fat dairy products it could work for any phase of the South Beach Diet, although you might want to make it a once in a while treat due to the amount of fat.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Baked Chicken Stuffed with Pesto and Cheese

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    139 Comments on “Baked Chicken Stuffed with Pesto and Cheese (Video)”

  1. Emily, so glad you have been enjoying it so much!

  2. My husband and I LOVE this! As college students we eat a ton of chicken which gets boring very quickly! Your chicken NEVER fails to satisfy! The hubby asks for it all the time. Thanks for the yummy recipe!

  3. Debbie and Erin, so glad you enjoyed it!

  4. By far one of my family favorite dinner..Super easy.

  5. I finally made this last night. I thought I had the sour cream, but I had Greek yogurt. So I just used that instead, and it was wonderful. Today, I cut up the second breast and put it on a bed of spinach with a light drizzle of oil & a squirt of a lemon wedge. It's just as good the next day!

  6. Jayne, so glad you liked it!

  7. Thankyou so much for this delicious recipe. I have made it for my dinner tonight with broccoli, carrots and mashed cauliflower but couldn't resist having some for lunch with a salad.
    YUM YUM YUM tastes as good as it looks. Thanks again.

  8. Nicole, I love hearing that!

  9. I had non-dieting company last weekend and needed a recipe that could satisfy them without breaking my diet. I served these with mashed cauliflower and roasted asparagus and everyone loved it! They didn't even notice there wasn't any starchy sides.

  10. Ann, mainly because I used less filling for the newer version so there was not as much leaking out to be made into the sauce!

  11. This looks wonderful and I can't wait to try it! I noticed on your early version that you added broth and then made a sauce and wondered if there was a reason you eliminated that step.

  12. I haven't tried it with other types of nuts, so I'm not sure what would work. If you don't care if it's gluten-free and low-glycemic, you could use breadcrumbs.

  13. What can I use as a sub for the almond?

  14. Melly, so glad you liked it!

  15. Kalyn, I just made this for Sunday dinner. It was delicious. I'm not a big fan of chicken breast so I always try to flavor it up, and this did the trick. Thanks!

  16. the stuffing is also an amazing dip if you love pesto like I do!!

  17. Becca, wow, way to go! The paint looks fantastic; I've seen it on the blog. So glad the recipes are helpful for you!

  18. This looks absolutely fabulous! After painting for three days, I am so sore it might have to wait. 🙂 I am 42 pounds down since the beginning of June and have made several of your yummy recipes. Thank you! And I love the new header.

  19. Jeanette, hope the kids like it. I love almond flour as a coating for chicken or fish.

  20. Kalyn – love the idea of almond flour as the coating – haven't tried that before. My kids would love this – on my list to try.