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
CHEESY CHICKEN ROULADES WITH PESTO
Transform ordinary chicken breasts into an extraordinary meal with a family favorite recipe starring quick-fix homemade pesto and gooey mozzarella cheese. These flavor-packed protein pinwheels can be prepped in advance then seared and baked right before serving, which means an easy but impressive meal is only minutes away.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
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- Cook noodles til tender according to package's directions - be careful not to overcook them, you don't want them to fall apart while handling later!
- Lay noodles out on a flat clean surface. Add chicken, cream cheese, ricotta cheese (or greek yogurt) and parmesan cheese to a bowl and stir to combine. Spread some of the chicken mixture along each noodle, distributing evenly between the noodles. Roll each noodle up and place in prepared baking dish.
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