Pesto Cheesy Chicken Rolls Recipes

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PESTO CHEESY CHICKEN ROLLS



Pesto Cheesy Chicken Rolls image

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

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

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

PESTO CHICKEN ROLL-UPS



Pesto Chicken Roll-Ups image

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

1/4 cup pesto sauce
1/2 cup cheese, grated or 1/2 cup crumbled such as mozzarella cheese, Provelone, Gouda
1/4 cup black olives, chopped (optional)
cornmeal or panko breadcrumbs, spread out in a small plate
4 boneless skinless chicken breasts

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

PESTO CHEESY CHICKEN ROLLS



Pesto Cheesy Chicken Rolls image

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     Pesto Chicken

Time 1h5m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

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

PESTO STUFFED CHICKEN ROLLS



Pesto Stuffed Chicken Rolls image

From 'The Kosher Palette' - You can use the pesto recipe provided (it makes 2 cups worth) or any pesto you prefer. This dish is a snap to prepare when you have pesto already on hand. Serve as a main dish or as an appetizer - it looks really pretty and tastes even better!

Provided by Kishka

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves
1/2 cup pine nuts
4 garlic cloves
1 cup olive oil, divided
1 cup grated parmesan cheese (optional)
salt
pepper
6 boneless skinless chicken breasts, pounded flat
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons margarine or 3 tablespoons butter, softened
1/4 cup pesto sauce
1/2 cup minced red bell pepper
1/4 cup crushed corn flakes
1/2 teaspoon paprika

Steps:

  • To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
  • With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
  • Add parmesan cheese, if using, pulsing until blended.
  • To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
  • Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
  • Combine cornflake crumbs and paprika in a shallow bowl.
  • Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
  • Cover and refrigerate at least 1 hour.
  • Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
  • Bake, uncovered, for 35 minutes.
  • Remove from the oven and let stand for 10 minutes.
  • Remove toothpicks and slice into 1/2 inch pieces. Serve warm.

CHEESY CHICKEN ROULADES WITH PESTO



Cheesy Chicken Roulades with Pesto image

Transform ordinary chicken breasts into an extraordinary meal with a family favorite recipe starring quick-fix homemade pesto and gooey mozzarella cheese. These flavor-packed protein pinwheels can be prepped in advance then seared and baked right before serving, which means an easy but impressive meal is only minutes away.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts (at least 6 ounces each; see Cook's Note)
3 cups packed basil leaves
2 tablespoons shredded Parmesan
3 cloves garlic, chopped
2 tablespoons pine nuts, toasted
1/4 cup olive oil, plus more for sauteing
Kosher salt and freshly ground black pepper
12 thin slices fresh mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Place one chicken breast between 2 pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4 inch thick. Repeat with the remaining chicken breasts.
  • Combine the basil, Parmesan, garlic and pine nuts in a blender. Pulse for 15 seconds, then with the blender running, stream in the oil. Scrape down the sides of the blender as needed and continue blending until the pesto is pureed. Taste and season the pesto with salt and pepper.
  • Spread one-fourth of the pesto on one side of each of the chicken breasts, then top the pesto with 3 slices of mozzarella per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Sprinkle the outsides of the roulades with salt and pepper.
  • Heat a large ovenproof skillet over medium heat and add 2 to 3 tablespoons oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned, about 10 minutes.
  • Transfer the skillet to the oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165 degrees F, 5 to 8 minutes.
  • Remove the roulades from the oven and let them rest for 5 minutes. Remove the toothpicks, then slice and serve.

MASCARPONE-PESTO CHICKEN ROLLS



Mascarpone-Pesto Chicken Rolls image

Who could resist the great flavor of these golden-brown roll-ups spiraled with rich mascarpone cheese and prepared pesto? What's more, they're easy to make. -Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon garlic salt
1/2 cup mascarpone cheese
1/4 cup prepared pesto
1 large egg
2 teaspoons water
1 cup seasoned bread crumbs
8 teaspoons butter, melted, divided
8 ounces uncooked fettuccine
Fresh basil leaves, optional

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with garlic salt. Combine cheese and pesto; spread over chicken. Roll up each from a short side and secure with toothpicks., In a shallow bowl, whisk egg and water. Place bread crumbs in a separate shallow bowl. Dip chicken in egg mixture, then coat with crumbs. Place seam side down in a greased 11x7-in. baking dish. Drizzle with 4 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired.

Nutrition Facts : Calories 808 calories, Fat 48g fat (22g saturated fat), Cholesterol 242mg cholesterol, Sodium 768mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 52g protein.

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