Ingredients
- 6 chicken breast boneless, skinless
- 2 tbsp basil pesto sauce
- 5 oz swiss cheese thinly sliced
- 1/2 cup breadcrumbs Italian-style
- 1/2 tsp paprika
- 4 tsp butter melted
- 2 waxed paper sheets
- 2 tbsp fresh parsley finely chopped
- 2 tbsp red bell pepper finely chopped
Servings: servings
Instructions
- Remove fillets from chicken.
- Pound chicken between sheets of waxed paper unril 1/4 to 1/8 inch (6 - 3 mm) thick.
- Spread 1 tsp pesto on each piece (and optionally on fillets, too).
- Place cheese in a strip along the length of each piece, cutting to fit as necessary.
- Starting at the narrow end, roll up, jelly roll style, being careful to enclose cheese. Tuck ends underneath.
- Coat each rollup with melted butter.
- Coat each rollup with breadcrumb and paprika mix until completely covered.
- Place on roasting pan, seam side down
- Sprinkle with a little more paprika.
- Bake uncovered in 400 F oven for 20 minutes or until chicken is no longer pink.
- Optionally garnish with red pepper and parsley.
Recipe Notes
Source: Pleasures of Cheese (Canadian cheese propaganda)
Variation:
Replace basil pesto with roasted red pepper or sun-dried tomato pesto and Italian-style bread crumbs with corn flake crumbs.
Entertaining Tip:
Stuff, roll and coat chicken early in the day. Cover and refrigerate. Increase baking time by 5 minutes.