Pesto Chicken Roulades

Pesto Chicken Roulades

Components: 1/2 cup basil leaves,2 egg whites, beaten,1 garlic clove, 1/2 teaspoon fresh lemon juice, A pinch of nutmeg,2 teaspoons olive oil,6 teaspoons Parmesan cheese, divided,4 teaspoons pine nuts, Salt and pepper to taste,6 tablespoons seasoned bread crumbs,1 oz (1/4 cup) shredded 2% Mozzarella cheese,4 (6 oz) boneless, skinless chicken breasts,0.5 oz sun dried tomatoes, dry packaged & julienne cut (I used Bella Sun Luci),1 teaspoons water,2 tablespoons white entire wheat flour (or all-purpose)

Directions: Pre-heat the oven to400 Line a baking sheet with parchment paper and set aside., Bring a small, dry frying pan over medium heat and include the pine nuts. Prepare for 1-2 minutes, stirring occasionally up until nuts are golden brown., Transfer the toasted pine nuts, fresh basil leaves, 4 teaspoons of the Parmesan cheese, oil, water, lemon juice, garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process up until minced together into a pesto paste., Location the chicken breasts on a cutting board. Utilizing a meat mallet, pound the breasts to a 1/4 inch thickness. Spread the pesto uniformly throughout the surface of each breast. Spray the sundried tomatoes and shredded cheese over the pesto. Starting with a short side, roll each breast up and seal the edges shut utilizing a few toothpicks., Place the rolled and sealed breasts in a Ziploc bag and include the flour (you might wish to split this into 2 batches). Lightly turn the bag around until chicken is coated. Put the beaten egg white in a shallow meal. In a 2nd shallow meal, mix the bread crumbs and Parmesan cheese. Get rid of each rolled breast from the flour bag and dip it in the egg white, relying on coat. Then move the layered breast to the breadcrumb dish and coat it with crumbs on all sides. Location the completed rolls seam side down on the ready baking sheet., Bake for 30-35 minutes. Do not forget to get rid of the toothpicks prior to serving!

Read More