Chicken-Pesto Roulettes

A community recipe by symphony0509

Not tested or verified by Nigella.com

Print me

Introduction

Amazingly simple and a hit to my friends...

Ingredients

Serves: 1

Metric Cups

chicken breasts (flattened individually)
pesto
mozzarella (grated)
grated Parmesan
breadcrumbs
garlic (chopped)
onions (chopped)
tomato sauce (canned)
chicken stock cubes
white wine (optional)
1 pinch of salt
1 pinch of pepper
chopped fresh parsley

chicken breasts (flattened individually)
pesto
mozzarella (grated)
grated Parmesan
breadcrumbs
garlic (chopped)
onions (chopped)
tomato sauce (canned)
chicken broth cubes
white wine (optional)
1 pinch of salt
1 pinch of pepper
chopped fresh parsley

Method

Chicken-Pesto Roulettes is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Saute garlic and onions. Add tomato sauce, few splashes of white wine, chicken bouillon cubes and your favourite dried herbs like oregano, thyme and basil leaves. Simmer 10-15 minutes until sauce is slightly reduced.

Season lightly each flattened chicken breasts with salt and pepper, then spread with basil pesto and a generous amount of mozzarella and parmesan.

Roll up each stuffed chicken breast and dredge on all sides with bread crumbs.

In a flat baking dish, splash a few tablespoons of the tomato sauce in the bottom. Arrange the rolled up chicken nicely and bathe with the remaining tomato sauce. Bake 20-30 minutes or until chicken is done.

Sprinkle with chopped parsley and enjoy with your favourite green salad and wine.

Season lightly each flattened chicken breasts with salt and pepper, then spread with basil pesto and a generous amount of mozzarella and parmesan.

Roll up each stuffed chicken breast and dredge on all sides with bread crumbs.

Sprinkle with chopped parsley and enjoy with your favourite green salad and wine.