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6
skinless, boneless chicken breast halves (about 2 pounds total)
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Salt
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Ground black pepper
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1/2
cup Parmesan Pesto (see recipe below)
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2
tablespoons butter
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1
tablespoon olive oil
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3
tablespoons all-purpose flour
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Fresh basil sprigs (optional)
1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to a rectangle about 1/4 inch thick. Remove plastic wrap. Sprinkle with salt and pepper.
2. Spoon a slightly rounded tablespoon of the Parmesan Pesto onto each chicken breast half; spread pesto over chicken. Fold in bottom and sides of each chicken breast half; roll up into a spiral. Secure with wooden toothpicks.
3. Heat butter and oil in a 12-inch skillet over medium heat. Add chicken rolls; cook, uncovered, about 20 minutes or until chicken is no longer pink, turning occasionally for even browning. Remove toothpicks.
4. Transfer to a serving platter. Garnish with basil sprigs, if desired. Makes 6 servings.
Yield: 1/2 to 2/3 cups
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1
cup lightly packed fresh basil leaves
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3/4
cup grated Parmesan cheese
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1/4
cup olive oil
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1
small clove garlic, halved
Place lightly packed fresh basil leaves, grated Parmesan cheese, olive oil, and small clove garlic, halved, in a blender or food processor. Cover and blend or process until smooth, stopping as necessary and scraping side of container. Makes 1/2 to 2/3 cup pesto.
- Servings Per Recipe 6,
- Calories 333,
- Carbohydrate (gm) 4,
- Fat, total (gm) 21,
- Cholesterol (mg) 87,
- Sodium (mg) 397,
- Percent Daily Values are based on a 2,000 calorie diet
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Good flavor, but was so worried the chicken wasn't fully cooked.
6/27/2011 05:38:54 PM Report Abuse