Pesto Cheese Stuffed Chicken Rolls

Pesto Cheese Stuffed Chicken Rolls

This Pesto Cheese Stuffed Chicken Rolls recipe was just the meal we needed. It helps that there’s mozzarella inside, because my kids will try anything if you say there’s cheese inside.

While the instructions for these Pesto Cheese Stuffed Chicken Rolls seem lengthy at a glance, they are just detailed, so don’t be discouraged.

 

Pesto Cheese Stuffed Chicken Rolls

 

 

INGREDIENTS:



4 boneless skinless chicken breast {about 1 ½ pounds}
1 cup packed fresh basil leaves
2 tbsp grated parmesan cheese, preferably freshly grated
1 tsp lemon juice
1 garlic clove, minced
2+ tbsp oil
1 small ball of fresh mozzarella, sliced thinly into at least 8 pieces
1 egg
½ cup panko breadcrumbs
½ cup whole wheat breadcrumbs
½ tsp onion powder
½ tsp dried basil leaves
⅛ tsp salt
⅛ tsp pepper
toothpicks

 

Pesto Cheese Stuffed Chicken Rolls recipe

 

 

INSTRUCTIONS:


  • Step 1

Preheat oven to 375 degrees.

 

  • Step 2

Prepare a baking sheet by placing a wire cooling rack on top {the metal kind you cool cookies on}, and spray the wire rack heavily with nonstick spray. Set aside.

 

  • Step 3

In the bowl of a food processor, add basil leaves, parmesan cheese, lemon juice, and garlic; pulse for about 30 seconds. Begin processing continuously and slowly stream olive oil into bowl while processing {from opening at the top}.

Once you used all the olive oil, process for 15 seconds, scrape down sides, and process for a few more seconds. If the pesto seems too thick, add additional olive oil in very small amounts at a time. Once smooth, scrape into bowl and set aside.

 

  • Step 4

After trimming your chicken breasts, place one at a time, under a sheet of plastic wrap/saran wrap. Using a meat mallet, pound your chicken out until it’s very thin, about ¼ inch thick, careful not to break through the chicken; set pounded chicken aside and repeat for all breasts.

 

  • Step 5

Crack egg into a shallow dish and beat well; set aside. Combine panko, whole wheat bread crumbs, dried basil, salt, pepper, and onion powder in a shallow bowl; set aside.

 

  • Step 6

Laying your pounded chicken breast out, spread about 1-2 TBS of pesto to cover the chicken (use your judgement on how much, just spread it entirely over one side of the breast), then add 2 slices of the fresh mozzarella into the center of the chicken. Roll chicken from one side to the other, holding tightly as you roll.

 

  • Step 7

Use a few toothpicks to hold the chicken roll closed. Dip the chicken roll into the egg, using a brush if necessary to coat well with egg. Dip chicken into breadcrumb mixture, being sure to cover the chicken with breadcrumbs (use hands or spoon or whatever needed to spread around). Place chicken roll onto the wire rack on top of the baking sheet. Repeat with all chicken.

 

  • Step 8

Place into oven and cook for 30 minutes. Check doneness, and cook for up to 10 more minutes. Allow to cool for 10 minutes, slice using a sharp non serrated knife. Serve and enjoy!

 

pesto cheese stuffed chicken rolls main dish recipe

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