Pesto Chicken Roulade Recipes

PESTO CHICKEN ROULADE

Steps:

• Preheat oven to 180º C.
• Slice each chicken breast without cutting through and open it out. Wrap them individually in a cling film and beat with a steak hammer.
• Unwrap, sprinkle some salt and crushed peppercorns on top. Put some pesto in the center, place a cheese stick on top, fold the opposite edges and roll to make a log.
• Wrap each chicken log in an aluminium foil and place them on a baking tray.Place the baking tray in the preheated oven and bake for 8-10 minutes.
• Heat olive oil in a non-stick pan. Unwrap chicken logs, place in the pan and cook till evenly done from all sides and the chicken is cooked. Drain on absorbent paper.
• Cut into roundels.
• Put some tomato sauce on the serving platter and place chicken roundels.Garnish with amaranth micro greens and serve hot.

CHEESY CHICKEN ROULADES WITH PESTO

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.