Stuffed Basil Chicken

I made this up a few days ago. I thought it was delicious.

2 boneless skinless chicken breasts thawed
1 cup shredded mozzarella
1 1/2 tablespoons basil pesto
1/2 cup sour cream
2 cups bread crumbs
1 egg
1 teaspoon italian seasoning
1 teaspoon garlic salt
1 teaspoon rosemary
3 cloves garlic minced
baby carrots

Preheat the oven to 375 degrees. Mix the mozzarella, sour cream, basil pesto, italian seasoning, garlic salt, rosemary, and minced garlic in a bowl. Slice the chicken breast in half long ways but not all the way through, like a hot dog bun, or a subway sandwich bread. Dip the chicken in the whipped egg then in breaded crumbs to get a nice coating. Fill the chicken on the inside with the mozzarella filling. Coat a baking pan with butter or Crisco and olive oil. put the chicken in and some baby carrots around the edge. Season the carrots with salt or rosemary or something good. Bake for 35-45 minute or until the chicken is no longer pink on the inside. Try to cook it the least amount possible. It will be more juicy and tender that way.



And voila. Eat it now.