Pesto Stuffed Chicken Rolls

Recipe by Kishka
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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