Baked chicken stuffed with pesto and cheese from Kalyn's Kitchen by Kalyn Denny

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Notes about this recipe

  • Cheri on December 23, 2011

    This is good. Filling is not too heavy. I subsitituted grated fontina (what I had), but the mozzarella would be good too. I would brown in a skillet first, as this doesn't get that brown in the oven (despite the fact that I sprayed with olive oil before placing in the oven). Finish in the oven. Served with a green salad. Almond flour is a nice touch. 15- 20 minutes prep using pesto I already had, then 35 min in the oven.

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