Next to the never-ending supply of dirty clothes in need of laundering, one of the most ongoing tasks of motherhood is preparing meals. Recently my sister came to visit with her four kids and though that meant making even more food than normal, it also meant help in the kitchen!
Those helping hands belong to my niece and she loves to cook!
She was eager to show us her recipe for marshmallow pesto chicken. (I know what you’re thinking. I thought it, too. But stick with me here.)
Start with boneless, skinless chicken breasts, pounded thin.
Spread an even layer of prepared pesto sauce on the meat.
Slice large marshmallows thinly (Easier said than done. I’d use mini-mallows next time.) and place two layers across the length of pesto-covered chicken.
Now the fun part: roll the breasts tightly and secure with toothpicks.
Brush meat with a mixture of 2 egg whites and 1/4 cup melted butter, then dredge in cracker crumbs.
Arrange on a cookie sheet lined with foil.
Bake at 350 degrees for 40 minutes.
Let the meat cool for a few minutes, remove toothpicks, then slice into medallions. (It’s a lot easier to cut the meat if you find all the toothpicks first. Trust me on this one.)
Serve over brown rice prepared with chicken stock, fresh garlic, and olive oil.
I’m not sure why the marshmallows work, but they do! Everyone, even the pickiest eaters at the table, loved this recipe.
And for those special occasions–like when the cousins visit in the middle of the week–follow with a generous helping of my sister’s own version of Mud-Pie.