Recipe by Kishka
From 'The Kosher Palette' - You can use the pesto recipe provided (it makes 2 cups worth) or any pesto you prefer. This dish is a snap to prepare when you have pesto already on hand. Serve as a main dish or as an appetizer - it looks really pretty and tastes even better!
Top Review by adopt a greyhound
Great chicken. I made half a recipe but with two chicken breasts cut horizontally to make four cutlets. Have lots of pesto left for other uses. I did put mozzarella cheese in but it melted out onto the baking dish. Still great! Served with pasta and bread.
- 2 cups fresh basil leaves
- 1⁄2 cup pine nuts
- 4 garlic cloves
- 1 cup olive oil, divided
- 1 cup grated parmesan cheese (optional)
- 6 boneless skinless chicken breasts, pounded flat
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 3 tablespoons margarine or 3 tablespoons butter, softened
- 1⁄4 cup pesto sauce
- 1⁄2 cup minced red bell pepper
- 1⁄4 cup crushed corn flakes
- 1⁄2 teaspoon paprika
Directions See How It's Made
- To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
- With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
- Add parmesan cheese, if using, pulsing until blended.
- To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
- Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
- Combine cornflake crumbs and paprika in a shallow bowl.
- Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
- Cover and refrigerate at least 1 hour.
- Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
- Bake, uncovered, for 35 minutes.
- Remove from the oven and let stand for 10 minutes.
- Remove toothpicks and slice into 1/2 inch pieces. Serve warm.