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Chicken-Pesto Roulettes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Amazingly simple and a hit to my friends...

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

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

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.
  • 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.
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