CHICKEN TENDERS WITH PESTO AND MOZZARELLA
2 pasture raised organic chicken tenders
1 large tablespoon of pesto (you can use commercially prepared pesto if you don't have your own)
1 ounce of fresh mozzarella (I used 4 mozzarella pearls - two per chicken tender)
olive oil
Parmesan cheese
salt and pepper
Lightly pound or roll with a rolling pin the chicken tenders wrapped in plastic wrap until they are flattened. Spread the pesto on the flattened chicken equally between the two pieces and place the mozzarella on one end. Roll up the chicken starting with the end containing the cheese and tuck in the ends. Place in a small baking dish and brush the tops with olive oil and bake in a 400 degree oven for about 20 to 25 minutes (until the juices run clear). Slice and sprinkle with Parmesan cheese and salt and pepper to taste and serve with fresh veggies of your choice. Green peppers and roma tomatoes pair quite nicely as a side with the chicken.
Lightly pound or roll with a rolling pin the chicken tenders wrapped in plastic wrap until they are flattened. Spread the pesto on the flattened chicken equally between the two pieces and place the mozzarella on one end. Roll up the chicken starting with the end containing the cheese and tuck in the ends. Place in a small baking dish and brush the tops with olive oil and bake in a 400 degree oven for about 20 to 25 minutes (until the juices run clear). Slice and sprinkle with Parmesan cheese and salt and pepper to taste and serve with fresh veggies of your choice. Green peppers and roma tomatoes pair quite nicely as a side with the chicken.
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