Sun Dried Tomato Pesto Chicken Rolls
Ingredients
The chicken rolls
-
6
pieces
chicken breasts, pounded to 1/4-inch thickness
-
to taste
Salt and pepper
-
½
cup
whole wheat panko breadcrumbs
-
2
Tbsp
flaxseed meal
-
1
tsp
dried oregano
-
½
tsp
garlic powder
-
¼
cup
shredded cheese
-
1
piece
egg + 1 tsp water (for egg wash)
-
to taste
Mozzarella cheese, sliced
-
1
(14.5 oz)
can crushed tomatoes
The pesto
-
1
(8.5 oz)
jar sun dried tomatoes (in oil, not drained)
-
3
cloves
garlic
-
1
cup
grated parmesan cheese
-
1
cup
packed basil leaves
-
¼
tsp
salt
-
¼
tsp
pepper
Instructions
- Preheat the oven to 375°F.
- In a food processor, combine sun dried tomatoes (with oil), garlic, parmesan cheese, basil, salt, and pepper to make the pesto.
- Flatten the chicken breasts to 1/4-inch thickness and season with salt and pepper.
- Spread a thin layer of pesto on each chicken breast and sprinkle shredded cheese in the center.
- Roll up the chicken and secure with toothpicks.
- Mix breadcrumbs, flaxseed meal, oregano, and garlic powder in a shallow dish.
- In another bowl, whisk the egg and water until frothy.
- Dip the chicken rolls in the egg mixture and then coat with the breadcrumb mixture.
- Place the rolls seam side down in a baking dish and bake for 30 to 35 minutes until juices run clear.
- While baking, combine 1 cup of pesto with crushed tomatoes in a saucepan, bring to a boil, then simmer for 15 minutes.
- Once the chicken is done, top each piece with 2 tablespoons of pesto marinara and a slice of mozzarella cheese, then return to the oven for 5 minutes until the cheese melts.
- Garnish with fresh basil and serve with zucchini noodles if desired.
Nutrition Facts (estimated)
Servings
6
Calories
378
Total fat
19g
Total carbohydrates
14.3g
Total protein
41.3g
Sodium
886mg
Cholesterol
0mg
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