Chicken Rollantini With Pesto
|Skinless boneless chicken breast halves||30 Ounce (6 Pieces, About 5 Ounces Each)|
|Ham slices||3 , halved (Thin, Preferably Prosciutto)|
|Mozzarella||4 Ounce, cut into 2 x 1/2 x 1/2 inch sticks (Adjust Quantity As Needed)|
|Pesto||3⁄4 Cup (12 tbs) (Homemade / Jarred)|
|Flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten with 2 tablespoons water|
|Dry bread crumbs||2 Cup (32 tbs)|
|Olive oil||2 Tablespoon|
1. Preheat oven to 350°. Cut pocket in each chicken breast. Roll a piece of ham around each piece of mozzarella. Smear inside of chicken pocket with 1 1/2 teaspoons pesto. Place ham and cheese roll in pocket and press together.
2. Dredge chicken in flour; shake off excess. Dip in egg; dredge in bread crumbs. In a large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-rugh heat. Add half the chicken and cook 3 to 4 minutes on each side, until lightly browned. Remove to a baking dish. Repeat with remaining butter, oil, and chicken.
3. Transfer chicken rollantini to oven and bake 20 minutes. Pass remaining pesto on the side.