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Pesto and Chicken Roulade

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Ingredients

Butter
Lemon Juice
Pesto sauce

Pesto and Chicken Roulade

Cuisine:
  • 40 minutes
  • Serves 4
  • Easy

Ingredients

Directions

Stuffed chicken always looks really elegant but it’s so easy to make.

You just need to flatten the chicken, add your fillings and roll it back up, then it can be baked in the oven or pan-fried.

This chicken roulade boasts the popular Italian flavors of pesto sauce, ham or prosciutto and lemon juice.

Prosciutto is cured, thinly sliced ham, which always goes perfectly with the comparatively neutral flavor of chicken.

If you can’t find paleo-friendly pesto sauce (a lot tend to have cheese in, some even have potato as a filler), it’s easy to make your own.

Toast 3 tablespoons of pine nuts in a dry skillet for a few minutes until aromatic.

Then put them in a food processor with 3/4 cup basil leaves, a garlic clove, 1/4 teaspoon salt and 3/4 teaspoon lemon juice.

Pour in 3 tablespoons of extra-virgin olive oil slowly and keep blending until the sauce is the right consistency.

If you don’t have a food processor, use a mortar and pestle instead.

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Steps

1
Done

Preheat the oven to 400 degrees F.

2
Done

Discard the plastic wrap.

3
Done

Spread a tablespoon of pesto lengthwise down the middle of each breast.

4
Done

Top with a slice of ham or prosciutto, leaving a border around it.

5
Done

Roll the chicken up, starting from the narrow end.

6
Done

Get it wrapped nice and tight and tuck in the ends.

7
Done

Melt the butter in a skillet and then cook the roulades for 10 minutes per side or until cooked through.

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Thai Chicken Curry with Pumpkin
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Thai Chicken and Coconut Soup

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