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Chicken Rollantini With Pesto

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  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)
  Butter 2 Tablespoon
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3475 Calories from Fat 1735

% Daily Value*

Total Fat 195 g299.3%

Saturated Fat 59.7 g298.4%

Trans Fat 0.3 g

Cholesterol 1124.9 mg375%

Sodium 4257.7 mg177.4%

Total Carbohydrates 129 g43.1%

Dietary Fiber 6.2 g24.8%

Sugars 8.4 g

Protein 273 g546%

Vitamin A 43.7% Vitamin C 17%

Calcium 92.9% Iron 96.2%

*Based on a 2000 Calorie diet


Chicken Rollantini With Pesto Recipe