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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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These pesto-filled chicken roll-ups from our Test Kitchen can be served warm as an entree of cooled and sliced for an elegant appetizer. Ingredients:
1 cup loosely packed fresh basil leaves |
1/4 cup minced fresh parsley |
1/4 cup grated parmesan cheese |
1/4 cup olive oil |
1 tablespoon pine nuts |
1 to 2 garlic cloves |
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter, melted |
Directions:
1. For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
2. Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
3. Place chicken in a greased 11-in. x 7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course.
4. For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices. Yield: 4 main course or 12-16 appetizer servings.
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