PESTO CHEESY CHICKEN ROLLS
This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.
Provided by CHOMPY
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
- Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 5.6 g, Cholesterol 123.5 mg, Fat 40.3 g, Fiber 1.8 g, Protein 49.5 g, SaturatedFat 14.2 g, Sodium 886.1 mg, Sugar 0.6 g
CHICKEN PESTO ROLL-UPS
One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! -Melissa Nordmann, Mobile, AL
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts., Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms., Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 582mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein. Diabetic Exchanges
CHICKEN PESTO WRAPS
"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
PESTO CHICKEN ROLL-UPS
Simple dish, and variations are only limited by your imagination and what you have onhand. Listed is my basic recipe, but there really are many possibilities. Condensed soups or other sauces instead of pesto? Sure. Smoked gouda or chevre? Both favorites. Asparagus spears, or hot pepper slices in the center? Nice, but slightly precook them first.
Provided by Comedie
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 350°F.
- Grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent).
- Pound chicken breasts to about 1/4 inch thick. Pounding between sheets of plastic wrap keeps the bits off your walls :-).
- Divide filling ingredients into quarters.
- Spread one quarter of the pesto on inside, rougher surface of a chicken breast.
- Evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast.
- Roll up the chicken breast and then roll in the corn meal to coat.
- Place roll-up in the greased glass baking pan, seam down.
- Do the same to the other 3 breasts.
- Optionally spray tops with non-stick spray to attain browner crusts.
- Bake for 35-45 minutes, or until center of each breast is done.
- Can serve as is immediately, or with a cheese sauce.
Nutrition Facts : Calories 181.3, Fat 6.5, SaturatedFat 2.8, Cholesterol 84.6, Sodium 273.3, Carbohydrate 1.2, Protein 27.8
CHICKEN & PESTO ROLL-UPS
If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
- Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
- Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
- Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.
Nutrition Facts : Calories 730 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 2.08 milligram of sodium
SPINACH PESTO CHICKEN ROLLS
I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.
Provided by MRN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 36m
Yield 4
Number Of Ingredients 14
Steps:
- Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
- Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
- Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 685.1 calories, Carbohydrate 10.2 g, Cholesterol 132.1 mg, Fat 54.5 g, Fiber 2.9 g, Protein 39.8 g, SaturatedFat 19.6 g, Sodium 866.5 mg, Sugar 1.2 g
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- Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
- Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
- Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
- Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.
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