Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Simple dish, and variations are only limited by your imagination and what you have onhand. Listed is my basic recipe, but there really are many possibilities. Condensed soups or other sauces instead of pesto? Sure. Smoked gouda or chevre? Both favorites. Asparagus spears, or hot pepper slices in the center? Nice, but slightly precook them first.

Ingredients Nutrition

Directions

  1. Preheat over to 350°F.
  2. Grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent).
  3. Pound chicken breasts to about 1/4 inch thick. Pounding between sheets of plastic wrap keeps the bits off your walls :-).
  4. Divide filling ingredients into quarters.
  5. Spread one quarter of the pesto on inside, rougher surface of a chicken breast.
  6. Evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast.
  7. Roll up the chicken breast and then roll in the corn meal to coat.
  8. Place roll-up in the greased glass baking pan, seam down.
  9. Do the same to the other 3 breasts.
  10. Optionally spray tops with non-stick spray to attain browner crusts.
  11. Bake for 35-45 minutes, or until center of each breast is done.
  12. Can serve as is immediately, or with a cheese sauce.

Reviews

(1)
Most Helpful

We did not like this dish. The pesto and feta did not work well together. Sorry Comedie, we won't be making this again. Made for PAC 2007

2Bleu October 17, 2007

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