Baked Chicken Stuffed with Pesto and Cheese

(Makes two servings, but recipe can easily be doubled or tripled)

Ingredients:
2 large boneless, skinless chicken breasts
3 tbsp Basil Pesto or your favourite pre made pesto
3 tbsp low-fat sour cream
1/4 cup grated mozzarella cheese
1 tbsp olive oil

2 mushrooms, diced small
salt, pepper and turmeric to taste

Instructions:

Preheat oven to 375F.  Oil a small casserole dish with olive oil. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet 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.

In a small bowl mix together the basil pesto, sour cream, diced mushrooms 

and grated mozzarella.  Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)   Roll up the chicken breasts and secure them with a couple of toothpicks.  Sprinkle with salt, pepper and turmeric on both sides of chicken

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned.  (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)  Serve hot.