Chicken Rollatini
Ingredients
Pesto
-
1
cup
arugula leaves
-
¼
cup
salted pistachios
-
2
teaspoons
grated Romano cheese
-
2
tablespoons
olive oil
-
1
clove
garlic
Chicken Rollatini
-
12
ounces
thinly sliced boneless skinless chicken breasts
-
3
tablespoons
gorgonzola crumbles
-
½
cup
seasoned bread crumbs
-
2
tablespoons
Extra Virgin Olive Oil
Instructions
- Clean and wash the arugula leaves, then pat dry.
- In a food processor, blend the arugula, garlic, and pistachios until finely chopped.
- Add the Romano cheese and pulse to combine.
- Slowly stream in the olive oil while pulsing until well blended.
- Rinse and pat dry the chicken breasts.
- Spread about a tablespoon of the arugula pesto evenly on one side of each chicken breast.
- Top with gorgonzola crumbles and roll the chicken from the smaller end.
- Dredge the rolled chicken in breadcrumbs for a light coating.
- Heat a pan with olive oil and sauté the chicken seam side down until golden brown.
- Transfer the chicken to a baking dish and bake at 350°F for 10-12 minutes.
Nutrition Facts (estimated)
Servings
3
Calories
485
Total fat
32g
Total carbohydrates
18g
Total protein
33g
Sodium
571mg
Cholesterol
84mg
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