Pesto-Stuffed Chicken Rolls
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.
Servings: 4
Calories: 323kcal
Ingredients
- 6 large skinned and boned chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 oz cream cheese softened
- ¼ cup sun dried tomato pesto or your favorite pesto
- 1 cup Panko bread crumbs
Instructions
- Place each piece of chicken between sheets of plastic wrap; flatten to ¼-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.
- Bake uncovered at 350 degrees for 30 minutes; let stand 10 minutes.
- Remove wooden picks, and slice into 1-inch rounds.
Notes
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.
Remove from refrigerator, and let stand at room temperature for 30 minutes.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 24g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 515mg | Fiber: 2g | Sugar: 5g