Pesto Sun Dried Tomato Chicken Rolls
If you want to add more gluten free, primal, and fodmap friendly recipes to your repertoire, Pesto Sun Dried Tomato Chicken Rolls might be a recipe you should try. This recipe serves 6 and costs $2.33 per serving. One serving contains 295 calories, 36g of protein, and 13g of fat. Plenty of people made this recipe, and 122 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Barbara Bakes requires chicken breasts, sun dried tomatoes, parmesan cheese, and pesto. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Pesto Chicken and Sun Dried Tomato Pinwheels, One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce, and Sun-Dried Tomato Pesto Pasta with Spinach & Blackened Chicken are very similar to this recipe.
Servings: 6
Ingredients:
3 large chicken breasts
1-2 tsps olive oil for pan
shredded parmesan cheese
6 tsp of prepared pesto
salt and pepper to taste
1/2 cup sun dried tomatoes, chopped
Equipment:
plastic wrap
toothpicks
baking pan
tongs
oven
Cooking instruction summary:
Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet (tenderizer), gently pound chicken into 1/4 inch thick cutlets. Season both sides with salt and pepper.Spread 1 teaspoon of prepared pesto over each chicken cutlet. Sprinkle the sun dried tomatoes and shredded parmesan cheese over the pesto. Starting from the small side, roll cutlet being careful to keep filling inside. Seal the opening with a toothpick if necessary. (These can be made ahead up and stored in the fridge for a few hours until ready to cook.)Heat 1-2 tsp olive oil in an oven proof skillet and gently place each chicken roll in hot pan. Cook each side until golden brown, using tongs to gently turn rolls. Once all sides of the chicken are seared to golden brown, place oven proof skillet in to preheated 375º oven. If you do not have an oven proof skillet, just transfer chicken into a baking dish greased with nonstick spray.Cook chicken in oven for appoximately 20 -25 minutes or until chicken is completely cooked through.
Step by step:
1. Split each chicken breast in to two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet (tenderizer), gently pound chicken into 1/4 inch thick cutlets. Season both sides with salt and pepper.
2. Spread 1 teaspoon of prepared pesto over each chicken cutlet. Sprinkle the sun dried tomatoes and shredded parmesan cheese over the pesto. Starting from the small side, roll cutlet being careful to keep filling inside. Seal the opening with a toothpick if necessary. (These can be made ahead up and stored in the fridge for a few hours until ready to cook.)
3. Heat 1-2 tsp olive oil in an oven proof skillet and gently place each chicken roll in hot pan. Cook each side until golden brown, using tongs to gently turn rolls. Once all sides of the chicken are seared to golden brown, place oven proof skillet in to preheated 375º oven. If you do not have an oven proof skillet, just transfer chicken into a baking dish greased with nonstick spray.Cook chicken in oven for appoximately 20 -25 minutes or until chicken is completely cooked through.
Nutrition Information:
covered percent of daily need
