Mar 18 08
by cara
at 9:33 PM
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Pesto-Stuffed Chicken Rolls

This recipe is from Stop and Smell the Rosemary, the cookbook of the Junior League of Houston.  I recently purchased this cookbook after eyeing it again and again at Barnes and Noble and Amazon.  This is another one of those cookbooks where every single recipe looks absolutely delicious.  I love that it’s a local cookbook, and according to the cover, it has won eight national cookbook awards.  This recipe in particular caught my eye because of the pesto.  I love eating dishes with pesto at restaurants, but it occurred to me that I’ve never actually made anything with pesto at home.  I took the easy way out this time and used store bought pesto, but I’m sure I’ll try to make my own sometime soon.  The verdict?  Easy to put together and decent results.  As I was typing up the recipe, I noticed that it says to refrigerate for 8 hours before cooking….I totally missed that part of the recipe, but everything worked out fine, so don’t let that keep you from trying this recipe.  The Picky Apple and I both thought the chicken was missing that extra “zing”, and could have used some additional spices.  Red pepper flakes?  Paremesan?  Bread crumbs instead of crushed corn flakes, perhaps?  This recipe has lots of potential, and I plan to try it again with a few modifications.

pesto-stuffed-chicken-rolls.jpg

Pesto-Stuffed Chicken Rolls

from Stop and Smell the Rosemary, a cookbook by the Junior League of Houston

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 ounces cream cheese, softened
  • 1/4 cup pesto
  • 1/2 cup minced red bell pepper
  • 3/4 cup crushed corn flakes
  • 1/2 teaspoon paprika
  • fresh basil sprigs

Directions:

Place each piece of chicken between two sheets of plastic wrap.  Flatten to a 1/4-inch thickness using a meat mallet or rolling pin.  Sprinkle with salt and pepper.  Set aside.

Combine cream cheese, pesto, and bell pepper, stirring with a fork until smooth.  Spread 2 tablespoons cheese mixture over each chicken breast.  Roll up lengthwise, securing with wooden picks.  Combine corn flakes and paprika.  Dredge chicken in crumb mixture.  Place chicken in an 11 by 7-inch baking dish coated with nonstick cooking spray.  Cover and refrigerate 8 hours.

Preheat oven to 350 degrees.  Bring chicken to room temperature before baking.  Bake uncovered 35 miutes.  Let stand 10 minutes.  Remove wooden picks and slices into 1 inch rounds.  Garnish with fresh basil sprigs.

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