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.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat over to 350°F. Grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent). Pound chicken breasts to about 1/4 inch thick. Pounding between sheets of plastic wrap keeps the bits off your walls :-). Divide filling ingredients into quarters. Spread one quarter of the pesto on inside, rougher surface of a chicken breast. Evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast. Roll up the chicken breast and then roll in the corn meal to coat. Place roll-up in the greased glass baking pan, seam down. Do the same to the other 3 breasts. Optionally spray tops with non-stick spray to attain browner crusts. Bake for 35-45 minutes, or until center of each breast is done. Can serve as is immediately, or with a cheese sauce.
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.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 15 Steps:
To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade. With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms. Add parmesan cheese, if using, pulsing until blended. To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth. Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick. Combine cornflake crumbs and paprika in a shallow bowl. Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam. Cover and refrigerate at least 1 hour. Preheat oven to 350, remove chicken from refrigerator and bring to room temperature. Bake, uncovered, for 35 minutes. Remove from the oven and let stand for 10 minutes. Remove toothpicks and slice into 1/2 inch pieces. Serve warm.
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.
Time 55m Yield 4 servings. Number Of Ingredients 10 Steps:
Flatten chicken to 1/4-in. thickness; sprinkle with garlic salt. Combine cheese and pesto; spread over chicken. Roll up each from a short side and secure with toothpicks., In a shallow bowl, whisk egg and water. Place bread crumbs in a separate shallow bowl. Dip chicken in egg mixture, then coat with crumbs. Place seam side down in a greased 11x7-in. baking dish. Drizzle with 4 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired.
