I have been making this for ages, it is one of my all time favorite recipes. The original recipe came from Southern Living and this is my latest version. This is a great meal for dinner guests, it is full of flavor, it looks amazing and you can make it ahead of time and bake it when just before the guests arrive. What more could you ask for? The first time I made this was my first time to try pesto, I had never even heard of it before and I immediately became addicted. I usually make my own pesto, mostly because I have never had a jar pesto that I really cared for, until now. My sister-in-law gave me a jar of California Sun Dry, Sun Dried Tomato Pesto and I opened it skeptically. I was impressed, I served it over softened cream cheese as an appetizer and of course my next thought was pesto-stuffed chicken rolls. Use your favorite pesto here, you can’t go wrong. I generally serve this with creamy mashed potatoes, a green salad and some nice dinner rolls.
Pesto-Stuffed Chicken Rolls
Adapted from Southern Living
6 large skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened
1/4 cup sun dried tomato pesto (or your favorite pesto)
1 cup Panko bread crumbs
Place each piece of chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper; set aside.
Combine cream cheese and pesto, stirring until smooth. Spread 2 tablespoons over each chicken breast; roll up lengthwise, securing with wooden picks.
Dredge chicken rolls in Panko. Place on a baking sheet coated with cooking spray.
If you are preparing this ahead of time, cover and refrigerate for 8 hours.
Remove from refrigerator, and let stand at room temperature for 30 minutes. Or omit these steps and proceed to bake.
Bake uncovered at 350 degrees for 30 minutes; let stand 10 minutes. Remove wooden picks, and slice into 1-inch rounds.