Bored of the usual bland chicken breast for dinner? Try this easy and elegant recipe for pesto and sun-dried tomato chicken roulades, made with only four ingredients! It’s surprisingly simple to make.
Chicken Roulade Recipe Adaptions:
Pesto and Sun-Dried Tomato Chicken Roulade Serving Suggestions:
Orzo or another small pasta – pictured here are the chicken roulades served with pasta tossed with butter, parmesan, herbs and sauteed shredded zucchini.
Mashed or roasted potatoes
Steamed rice
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Pesto and Sun-Dried Tomato Chicken Roulades
contact@azulad.comIngredients
- 1 lb boneless, skinless chicken breast cutlets
- Pesto
- Sliced sun-dried tomatoes packed in olive oil
- Toothpicks
- Extra virgin olive oil
- Salt & black pepper
Instructions
- Preheat oven to 400 degrees.
- Spread one side of each chicken cutlet with a thin layer of pesto, about 2-3 teaspoons for each cutlet. Sprinkle a few sun-dried tomato slices over the pesto. Roll up each cutlet, keeping the pesto and sun-dried tomato on the inside, and secure with a couple toothpicks.
- Drizzle the roulades with olive oil and rub all over the outside. Season with salt and black pepper and spread evenly on a baking dish.
- Bake the chicken roulades in the upper third of the oven for 20-25 minutes until browned and cooked through. Remove from oven and let cool for a few minutes. Slice each chicken thigh into 1-inch rounds and serve.
Comments
miaqueen
It’s a great pleasure reading your post!
cmsmasters
Thanks.