Pesto Stuffed Chicken Rolls
5
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MAKE IT SHINE!
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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!
- Ready In:
- 1hr 35mins
- Serves:
- Units:
5
People talking
ingredients
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For Pesto
- 2 cups fresh basil leaves
- 1⁄2 cup pine nuts
- 4 garlic cloves
- 1 cup olive oil, divided
- 1 cup grated parmesan cheese (optional)
- salt
- pepper
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For Chicken
- 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
- 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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RECIPE MADE WITH LOVE BY
@Kishka
Contributor
@Kishka
Contributor
"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!"
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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.Reply
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This was such an easy and yet beautiful dish - the kind you make when you want to impress, but don't have lots of time! I used store-bought pesto and added mozzarella cheese before rolling up the chicken. I served this with a side of whole wheat spaghetti with marinara and Cheesy Garlic Pull-Aparts (recipe #187260). Dinner was a big hit! Thanks for sharing! Definite "keeper"!Reply
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i am just recently married, and until 3 months ago i had never cooked a single dish in my life besides pasta/eggs. i made these for my entire family on rosh hashana and they absolutly loved them!!! i guess i proved that i can cook after all...Reply
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This was easy and good! My husband adores pesto, so he liked it. However, he thought it would be even better if I put a layer of mozerella cheese over the pesto, and I agree. I also think it would have been better if I had pounded the breasts a little thinner so there would be room for more pesto and cheese.Reply -
Tender and delicious, easy to make and VERY pretty. Thanks so much, Kishka, for a great meal and a keeper recipe. I did cut out the butter and didn't miss it a bit.Reply
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