PESTO CHEESY CHICKEN ROLLS
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
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 PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
SPINACH PESTO CHICKEN ROLLS
I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.
Provided by MRN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 36m
Yield 4
Number Of Ingredients 14
Steps:
- Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
- Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
- Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 685.1 calories, Carbohydrate 10.2 g, Cholesterol 132.1 mg, Fat 54.5 g, Fiber 2.9 g, Protein 39.8 g, SaturatedFat 19.6 g, Sodium 866.5 mg, Sugar 1.2 g
PESTO STUFFED CHICKEN ROLLS
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
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.
CHICKEN WITH PESTO AND PROSCIUTTO
Came up with this when I had leftover cream cheese-pesto appetizer spread. It's similar to Cordon Bleu but with different ingredients.
Provided by kayc1218
Categories Chicken Breast
Time 40m
Yield 2 chicken rolls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix softened cream cheese and pesto and set aside.
- Season flour with salt and pepper on sheet of wax paper. Set aside.
- Mix egg and water in bowl. Set aside.
- Pour panko into flat container. Season with thyme or oregano, if desired. Set aside.
- Pound chicken breasts to 1/4 inch thickness. Place prosciutto slice on top of chicken and put about 1.5 T of cream cheese mixture on top. Roll chicken breast and secure ends with toothpicks.
- Dredge chicken in seasoned flour, roll in egg wash, and then cover with panko crumbs. Sprinkle olive oil over to ensure crumbs will brown.
- Place in shallow, greased baking pan and bake 15-20 minutes. Turn oven to broil and broil 3-4 minutes to crisp up and brown the outside.
- Serve.
Nutrition Facts : Calories 588.8, Fat 33.9, SaturatedFat 15.1, Cholesterol 228.1, Sodium 487.4, Carbohydrate 33.9, Fiber 1.6, Sugar 3.6, Protein 35.4
PESTO CHICKEN ROLLS
A great combination of flavors make these filled rolls delicious. Source: http://www.rhodesbread.com/recipes/view/pesto-chicken-rolls
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray counter lightly with non-stick cooking spray. Press each roll into a 5 inch circle. Combine cream cheese, chicken, pesto and onions and mix well. Season with salt and pepper. Place about 1/4 cup filling in the middle of each dough circle. Gather the sides of the dough over the filling and pinch to seal.
- Dip each ball in melted butter and roll in crumbs. Place on a sprayed baking sheet or in a sprayed muffin tin, seam side down. Cover with plastic wrap and let rise 30 minutes. Remove plastic and bake at 350°F 25-30 minutes or until golden brown.
Nutrition Facts : Calories 215.5, Fat 12.5, SaturatedFat 6.6, Cholesterol 32, Sodium 295.7, Carbohydrate 21.1, Fiber 1.5, Sugar 2.6, Protein 5.4
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