Pesto Chicken Roll Ups Recipes

Steps:

• Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts., Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms., Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Steps:

• Preheat over to 350°F.
• Grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent).
• Pound chicken breasts to about 1/4 inch thick. Pounding between sheets of plastic wrap keeps the bits off your walls :-).
• Divide filling ingredients into quarters.
• Spread one quarter of the pesto on inside, rougher surface of a chicken breast.
• Evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast.
• Roll up the chicken breast and then roll in the corn meal to coat.
• Place roll-up in the greased glass baking pan, seam down.
• Do the same to the other 3 breasts.
• Optionally spray tops with non-stick spray to attain browner crusts.
• Bake for 35-45 minutes, or until center of each breast is done.
• Can serve as is immediately, or with a cheese sauce.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
• Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
• Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
• Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.