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We wash Rosia and slice it as thin as possible. We need to have 8 slices of tomato.
We deboned the chicken breast. Remove the skin and the greasy part.
Then cut the chicken breast in two halves and then cut each side in half lengthwise. Wash the chicken breast and place it on a paper napkin to remove water.
Then beat the chicken breast to have slices as thin as possible.
Sprinkle salt and pepper on each side (to taste).
Put a tablespoon of pesto and spread lightly.
Place 2 slices of tomato on top of the pesto.
Then sprinkle over the tomatoes, mozzarella grated.
Roll each slice of chicken breast and close it with toothpicks (this will not fall apart).
Put the oil and butter in a non-stick pan and place the rolls on the chicken. Turn on both sides until the chicken turns golden.
Add the cherry tomatoes cut in half and leave for a few more minutes.
Leave to cool for 2-3 minutes, then serve.
Chicken Rolls With Kale Pesto
In a food processor, combine the kale, parsley, garlic, and 1 1⁄2 teaspoons of the salt. Click to make a coarse paste. With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream. Process to make a smooth pesto. Scrape 1 cup of the pesto into a medium bowl (store the rest for another time). Stir in the grated cheese.
With a meat mallet, pound the chicken breasts between sheets of plastic wrap to an even thickness of about 1⁄2 inch. Season the cutlets with 1⁄2 teaspoon of the salt. Spread the pesto on the chicken, and roll up tightly, securing the rolls closed with toothpicks. Heat a large skillet over medium heat, and add the remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Spread some flour on a plate, and lightly dredge the rolls in flour, tapping off the excess. Brown the rolls all over, about 4 minutes, then remove to a plate.
When all of the rolls are out of the skillet, add the mushrooms, sage leaves, and remaining 1⁄2 teaspoon salt. Cover, and cook until the mushrooms give up their juices, about 5 minutes. Uncover, increase the heat, and cook, stirring occasionally, until they’re caramelized, about 4 minutes more.
Add the wine, bring to a boil, then add the stock. Nestle the chicken rolls in the sauce, and bring to a simmer. Simmer until the rolls are just cooked through, about 7 to 8 minutes. Remove the rolls to a platter, and remove toothpicks. Bring the sauce to a boil, and simmer to reduce to your liking. Whisk in the remaining 2 tablespoons butter, pour this over the chicken, and serve.
Pesto Chicken Lasagna Roll-ups
Guys! Lasagna roll-ups !! Have you tried them yet? They are not only adorable, but they are easier to make than traditional lasagna. And these pesto chicken lasagna roll-ups are an awesome and delicious place to start. YUM.
OK I & rsquom a little late to hop on the lasagna roll-up bandwagon. As a blossoming food blogger, I really need to be more up on these trends I keep seeing on pinterest. I have yet to dive into the phenomenon of mason jar salads (Has anyone tried them? Are they worth it?) and I & rsquom dying to try one of those magical one-pot wonder pasta dishes.
So. The basic formula for lasagna roll ups is this: roll something up in cooked lasagna noodles (in this case, a chicken / pesto / ricotta mixture), place the rolls seam-side down in a baking dish with some sauce in it, cover with more sauce, top with cheese, and bake. It & rsquos kind of like enchiladas and lasagna met and had a baby. The idea is that it & rsquos easier than regular lasagna.
My consensus? The lasagna roll-ups definitely have some merits that traditional lasagna is lacking (besides the adorable factor).
The best thing about them is you are able to exercise portion control much easier. I was completely satisfied eating one of these roll-ups for dinner with a side salad. I didn't want to eat only part of a second roll, so I stopped eating. Had this been a traditional lasagna, I would have visited the pan for a little sliver more & hellip at least a dozen times. In addition, it was easier to fill the noodles with a little bit of filling and roll them, rather than trying to spread an unwieldy filling on top of multiple noodles evenly in a single layer, which, for me, always creates a huge mess.
The individuality of the rolls makes it easy to take lunch portions the next day to work, and like any lasagna, this meal freezes beautifully. Because I usually only cook for myself and Zach, I always divide recipes like this in half in my Pyrex baking dishes. They are half the size of a typical lasagna pan, and so after assembling the roll-ups in each dish, I popped the lid on one and stuck it directly in the freezer. Future Elizabeth is going to thank me. Probably sometime in the very near future :-)
A word of caution. For the first few noodles I filled, I created an assembly line and spread the filling on about 4 noodles, then tried to roll them. Because the filling was cold, it caused the noodles to cool down and firm up, making them impossible to roll! I had a few mishaps with some broken misshaped rolls because of this. I recommend filling the noodles one at a time, so the noodles stay warm enough to stay pliable.
When it comes down to it, lasagna roll-ups are just as tasty as a traditional lasagna. You can easily adapt this recipe to be more like a traditional lasagna, alternating layers of noodles with the filling, if you prefer. Whichever you choose, rest assured this will be a delicious and satisfying meal that makes for great leftovers and freezes beautifully.
How To Make Baked Pesto Chicken
Chicken Pesto Lasagna Roll-Ups
So I have some fun news to share with you all! Here goes:
My Roasted Shrimp Enchiladas with Jalapeño Cream Sauce was featured on Huffington Post! Now you should know, as embarrassing as this is, that I didn’t really know what the Huffington Post was. I know that some of my favorite food bloggers would tweet to @HuffPostFood, thanking them for the feature, but that was all I knew.
Then a couple of weeks ago, I got an email from Joe, asking for permission to use my photo. Underneath his name, it said “AOL Huffington Post Media Group.” I thought, “I wonder if that’s the Huffington Post peoples. Hm. That’s nice of them to be so proper and ask for permission. ”
So then the next day or so, I “broke the news” to Jason.
Me: Hey honey? So there’s this thing called the Huffington Post, right?
Me: I’m not really sure what it is but they want to feature my shrimp enchiladas.
Jason: WHAT? THEY’RE FEATURING YOU. HUFFINGPOST IS FEATURING YOU.
Me: (thinking to myself) I know he loves me and all but he’s taking the sarcasm a bit too far.
Then moments later he explained just how big of a news this is. Here is the link if you want to check it out!
So what I have for you today are these chicken pesto lasagna roll-ups. I’m a huge lasagna fan but I love it so much more rolled up. It’s easier to serve and it really helps with portion control. Now this recipe does take a bit of work, especially if you’re making homemade pesto and marinara, which I highly recommend, but it’s all worth it in the end. The homemade pesto is such a fun twist and blends incredibly well with the béchamel and homemade marinara. Combine that with melted ricotta and ooey gooey mozzarella goodness and I call that pasta heaven. Just be sure to double the batch and triple the marinara sauce. You’ll want to take these to work and have plenty of marinara sauce with every bite!
So here’s how you make this:
Let’s first start by cooking up 12 lasagna noodles in boiling salted water.
While that’s happening, we’ll make the béchamel by melting some butter…
and then gradually whisking in the milk until it gets nice and thick, about 3-4 minutes. We’ll spread about 1/2 cup of this sauce in the bottom of the baking dish.
Next, we’ll make the ricotta mixture by combing the shredded chicken breast, ricotta, pesto, 1 cup mozzarella, and of course, more salt and pepper.
Once the filling is made, go ahead and lay each of the noodles flat on a dry work surface. We’ll spread about 1/3 cup of the ricotta mixture on top of each noodle before rolling them up and placing them seam side down in the baking dish.
Go ahead and top with the remaining béchamel, 1 cup marinara and a good sprinkle of mozzarella.
We’ll pop this into the oven until it gets nice and heated through and the cheese is starting to brown, about 25-30 minutes.
Serve immediately with a glass of wine.
Chicken pesto roll-up - Recipes
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How to make Keto Chicken Pesto Rollups
Heat oven to 375 °. Using a meat mallet, pound the chicken breasts from the center out, until they are fairly thin.
Lay the chicken breasts top side down, so that the underside is exposed. Divide the pesto between the two breasts and spread it all around, then sprinkle the grated cheddar cheese evenly over top.
Roll the breasts up and then place them in the baking dish with the seam down. Top each Keto Pesto Chicken Rollup with the paprika and sea salt. If wrapping in bacon, see note 1.
Cover the dish with tin foil (unless baking with bacon) and bake for 20 minutes, remove the tin foil and then bake for an additional 20-30 minutes, or until the internal temperature has reached 165°.
Serve hot with Mashed Cauliflower or the best Keto Green Beans you’ve got ever tried. Enjoy!
Watch the whole thing go down:
How to make your own basil pesto:
In a food processor, combine 2 cups fresh basil leaves, ½ cup pine nuts, 3 whole garlic cloves, ½ cup olive oil, ¼ cup grated parmesan cheese, ½ tsp garlic powder, ½ tsp black pepper, ¼ tsp ground thyme, and ¼ tsp Himalayan Salt and blend until smooth.
If you love Italian as much as I do, then my creamy White Chicken & Spinach Lasagna Rolls recipe will surely not disappoint. This recipe can be a great go-to when cooking for family and friends (or a large group of people). And they make the perfect leftovers!
Stuffed Chicken Rollups(5 Votes)
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Turn ordinary chicken breasts into a favorite main dish by stuffing them with our creamy, flavorful filling and rolling them in a crunchy homemade breading. Stuffed Chicken Rollups are easy for weeknights, and are a company-favorite too!
What You'll Need
- 4 boneless, skinless chicken breast, pounded to 1/2-inch thickness
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 ounces cream cheese, softened
- 1/4 cup prepared pesto sauce
- 1/2 cup chopped roasted red peppers, drained
- 3/4 cup crushed cornflakes cereal
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon paprika
What to Do
- Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Sprinkle chicken evenly with salt and pepper.
- In a medium bowl, combine cream cheese, pesto, and red peppers mix well. Spread cheese mixture over chicken, roll up jellyroll-style, and secure with wooden toothpicks.
- In a shallow dish, combine cereal, Parmesan cheese, and paprika. Place chicken rolls in cereal mixture, coating completely.
- Place chicken in prepared baking dish and bake for 25 to 30 minutes, or until no pink remains and juices run clear. Remove toothpicks, and serve.
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Ratings & Comments
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This was very good !! Thanks for sharing !!
the recipe says that it serves 6 bu the recipe only calls for 4 chicken breasts, does it serve 4 or 6?
Wow! This looks great! However, I am thinking to maybe use egg to better help the corn flake mixture stick. Thoughts or suggestions?
Yes! You can absolutely brush or roll in a beaten egg, or lightly spray with cooking spray. Enjoy!
Looks wonderful. can I sub the pesto sauce. RSVP
If they didn't LOVE it, how about suggestions to improve it?
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Easy Chicken Pesto Roll Ups Recipe (Keto)
This easy chicken pesto roll ups recipe is Keto and you can make it roughly half an hour, so it's very easy and super delish.
Today I & # 8217m going to show you how to make a super easy chicken pesto roll ups recipe. This is not just easy and tasty but also healthy and perfect for low carb diets like Keto.
Also, it & # 8217s is made with some of the simplest yet most popular ingredients such as chicken and bacon. So if you & # 8217re cooking for your family or even a party, then rest assured that everybody will love it. Trust me, you just can & # 8217t go wrong with it.
This is probably old news but I am such a big fan of easy and tasty recipes made with basic ingredients easily available in any local grocery store.
And to make it even easier for you guys, I & # 8217m going to show you a few tips and tricks which will surely help you make the best chicken bacon roll ups ever.
So if you & # 8217re wondering which cheese is best for roll ups, what to serve with them or which ingredients can be replaced in this chicken pesto roll ups recipe, then you gotta have a look at the tips and tricks below.