Pesto Chicken And Spinach Spring Rolls Recipes

SPINACH PESTO BAKED CHICKEN

Steps:

• Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
• Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
• Cover the top with mozzarella cheese.
• Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!

PESTO STUFFED CHICKEN ROLLS

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.

PESTO CHEESY CHICKEN ROLLS

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.