I tried a new chicken recipe last night that will have to be added into the dinner rotation: pesto cheesy chicken rolls, and I found this one here.
- 2 medium or 4 small boneless, skinless, chicken breasts
- about 1/2 cup pesto sauce
- 4 slices mozzarella cheese*
- 1 egg, fork-beaten
- about 1/2 cup breadcrumbs
*I used shredded because that’s what I had on hand, but sliced would work better.
I also actually used only one chicken breast because it happened to be enormous. I cut it lengthwise into four.
Preheat the oven to 350 degrees F.
Pound the chicken so they’re about 1/4 inch thicken.
Place a generous dollop of pesto, followed by the cheese, on each chicken breast.
Roll the chicken up slowly and carefully and secure with toothpicks.
Place the egg in one bowl and the breadcrumbs in another. Dip each chicken roll into the egg, followed by the breadcrumbs. Place on a greased baking pan.
Bake for about 45 minutes.
Makes 2 servings.
One suggestion for what I might do differently next time: I always find chicken that hasn’t been browned on the stove prior to being baked to be a bit on the dry side, even when the flavor is spot on. I would maybe drizzle some olive oil over the chicken rolls before popping them in the oven.