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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.

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