Pesto Chicken Roulades
Ingredients
The pesto
-
4
teaspoons
pine nuts
-
½
cup
basil leaves
-
6
teaspoons
Parmesan cheese
-
1
clove
garlic
-
2
teaspoons
olive oil
-
1
teaspoon
water
-
½
teaspoon
fresh lemon juice
-
a pinch
nutmeg
-
Salt
to taste
-
Pepper
to taste
The chicken
-
4
(6 oz)
boneless, skinless chicken breasts
-
1
oz
shredded 2% Mozzarella cheese
-
0.5
oz
sun dried tomatoes, dry packaged & julienne cut
The coating
-
2
tablespoons
white whole wheat flour or all-purpose
-
2
egg whites
beaten
-
6
tablespoons
seasoned bread crumbs
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toast the pine nuts in a dry skillet over medium heat for 1-2 minutes until golden brown.
- In a food processor, combine toasted pine nuts, basil, 4 teaspoons of Parmesan, olive oil, water, lemon juice, garlic, nutmeg, salt, and pepper to create a pesto paste.
- Pound the chicken breasts to ¼ inch thickness and spread the pesto evenly over each breast.
- Sprinkle sundried tomatoes and shredded cheese over the pesto on each breast.
- Roll each breast tightly starting from a short side and seal the edges with toothpicks.
- Coat the rolled chicken in flour using a Ziploc bag, then dip in beaten egg whites, and coat with seasoned bread crumbs mixed with remaining Parmesan.
- Place the coated rolls seam side down on the prepared baking sheet.
- Bake for 30-35 minutes, removing toothpicks before serving.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
11g
Total carbohydrates
12g
Total protein
43g
Sodium
0mg
Cholesterol
0mg
You might also like