Delicious Pesto-Stuffed Chicken Rolls Recipe 🌿🍗

Pesto Stuffed Chicken Rolls 🍗🌿

Cook Time

Description

From ‘The Kosher Palette’ 🌟 – Whether you’re hosting a fancy dinner or just looking to impress your family on a regular weeknight, these Pesto Stuffed Chicken Rolls are sure to be a hit! You can use the provided pesto recipe (which makes 2 cups worth) or your favorite store-bought pesto. This dish is a breeze to prepare if you already have some pesto on hand. Serve these delightful chicken rolls as a main dish or a charming appetizer – they look stunning and taste even better! 😋

Category

Chicken

Keywords

Poultry, Meat, European, Lactose Free, Kosher, Free Of…, Brunch, < 4 Hours

Ingredients

• Pesto:

  • 2 cups fresh basil leaves 🌿
  • 1/2 cup pine nuts 🌰
  • 4 garlic cloves 🧄
  • 1 cup olive oil 🫒
  • 1 cup grated parmesan cheese (optional) 🧀
  • Salt and pepper to taste 🧂

• Chicken Rolls:

  • 6 boneless skinless chicken breasts 🍗
  • Salt and fresh ground pepper 🧂
  • 3 tablespoons margarine or butter 🧈
  • 1/2 cup pesto sauce (from the recipe above or store-bought) 🌿
  • 1/4 cup finely chopped red bell pepper 🌶️
  • 1/2 cup cornflake crumbs 🍚
  • 1/4 teaspoon paprika 🌶️

Nutritional Information (per serving)

• Calories: 594.2 kcal
• Fat Content: 52.6 g
• Saturated Fat Content: 7.4 g
• Cholesterol Content: 75.5 mg
• Sodium Content: 311.2 mg
• Carbohydrate Content: 4.5 g
• Fiber Content: 1.1 g
• Sugar Content: 1.1 g
• Protein Content: 27.5 g

Servings

6

Instructions 🥣

Making the Pesto 🌿

1. Prepare the Ingredients: Gather your basil leaves, pine nuts, garlic cloves, and olive oil. If you’re using parmesan cheese, have that ready too.

2. Blend the Pesto: In the container of a food processor fitted with a knife blade, process the basil, pine nuts, and garlic. Add a few tablespoons of olive oil to help everything blend smoothly.

3. Season and Blend: With the processor running, slowly pour in the salt, pepper, and remaining olive oil through the food chute until a thin paste forms.

4. Add Cheese: If using, add the parmesan cheese and pulse until blended into the pesto.

Making the Chicken Rolls 🍗

5. Combine Ingredients: In a small bowl, mix the margarine (or butter), pesto, and chopped red bell pepper until smooth.

6. Prepare Chicken: Lay out the boneless, skinless chicken breasts and sprinkle each one with salt and fresh ground pepper.

7. Stuff and Roll: Spread about 2 tablespoons of the pesto mixture across each flattened chicken breast. Roll up each breast lengthwise and secure with a toothpick.

8. Coat the Chicken: In a shallow bowl, combine the cornflake crumbs and paprika. Dredge each chicken roll in the crumb mixture to coat evenly.

9. Refrigerate: Place the coated chicken rolls in a baking dish coated with cooking spray (like Pam). Cover and refrigerate for at least 1 hour to let the flavors meld and the rolls set.

Baking the Chicken Rolls 🍽️

10. Preheat the Oven: About 20 minutes before you plan to bake, preheat your oven to 350°F (175°C). Remove the chicken rolls from the refrigerator and let them come to room temperature.

11. Bake: Bake the chicken rolls, uncovered, for 35 minutes, or until the chicken is cooked through and the coating is golden and crispy.

12. Rest and Serve: Remove the baking dish from the oven and let the chicken rolls stand for about 10 minutes to allow the juices to redistribute.

13. Slice and Enjoy: Remove the toothpicks and slice each roll into 1/2 inch pieces. Arrange the slices on a serving