Pesto Stuffed Chicken Rolls
"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
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
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
-
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
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"! -
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... -
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. -
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.
RECIPE SUBMITTED BY
Kishka
Forest Hills, 0
<p>Really love food - eating it, cooking it, reading about it. I have 3 little boys who I love to pieces and only sometimes want to hide from. Other things that make me happy: sunshine, the smell of freshly mown grass, horseback riding, New York City on the first warm day of spring (everyone is smiling), bergamot, long walks, fresh flowers, summer nights, crossword puzzles, Pearl Jam, history books, footsie pajamas, sunscreen that smells like vacation, anything reminiscent of Audrey Hepburn, peace and quiet. Dislikes: misspelled words on signs and menus, math, whining, being barefoot indoors, feeling cold, the squeaky feeling of glassware when it comes out of the dishwasher, the sound of teeth biting down on an ice cube, and sportscenter. </p>
