Recipe by CHOMPY
"This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe."
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skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
prepared basil pesto
4 thick slices
Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped them in egg and rolled them in breadcrumbs. They came out moist and delicious after about 45 mins.
This was just okay...a little too bland for out taste. I will try to spice it up a bit next time.
I have made this several times, each time it gets better and better, I have made a few changes ( not that it needed it!) but I soak the chicken in olive oil and Italian spices over night, and then after I have rolled it up I cover it in Italian bread crumbs! I serve it over fettuccine and top with a sun dried tomato Alfred sauce! And it is out of this world!!
Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then mozz. Covered with foil for 20 minutes, then uncovered and returned to the over for 10 minutes. Came out perfectly.
I was in a hurry to quickly get something in the oven the other night when I got home from work late, so I did not take the time to pound the breasts out flat. Insted, I just spooned a couple tblsps of the basil pesto over each breast, and then topped them with nice big slices of good quality motzza. I covered the baking dish with foil, and baked them at 350 for about 20 mins. I then uncovered them, and baked them for about 5-10 mins longer, and that browned the cheese nicly, while still keeping the chicken SUPER moist and yummy. Will deffinetly do this again. Thanks for the good idea! :)
Simply delicious, and definitely worth making your own pesto for, which I handily had in the freezer. I used shredded mozzarella rather than the slices because it was easier to roll up, and added some chopped sun-dried tomatoes. Perfectly roasted, cooked through and tender at 375 degrees, about 35 minutes.
This was very good...but make sure you lightly season the chicken breast ..i just seasoned with some salt, pepper and garlic powder. And just a note to all: boneless chicken breast doesn't take long to cook. I baked in 375 degree preheated oven for about 15-20 minutes. That's all the time you need. Someone posted that they had to cook the meat almost an hour. I'm trying to figure how the chicken breast can still be moist after baking that long. Otherwise, this was very nice and if i don't feel like going through the hassle of rolling the chicken up...I just flattened with mallet....topped (seasoned) breast with pesto then cheese and then topped with another flattened chicken breast. Next I'll try with the jarred sundried tomato.
These are simply delicious and so easy! To make them easier to roll I used shredded mozzarella cheese and added sun-dried tomatoes for a little color and a little added flavor (not that it needs any). To prevent the pesto and cheese from leaking out dip the rolls into egg and then italian style bread crumbs. These were done in 35 minutes at 350. Very moist and a nice presentation. It looks like you spent hours!
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Cheesy Chicken Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 363
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