Saturday, March 27, 2010

Pesto Prusciutto Chicken Rolls

We had our former neighbors and good friends Debbie and Brian over for dinner tonight. I have been meaning to make this recipe for awhile, and thought this was a good opportunity. It was inspired by a recipe I saw on the NJ Nest awhile back, and I've made it several times, always a winner.

Pesto Prosciutto Chicken Rolls
A Running Mama original recipe

8 Thin cut chicken breasts
4 roasted red peppers, cut in half
1/2 cup pesto
8 slices prosciutto
1 cup Italian blend cheese
2 cups marinara sauce
Parmesan cheese
Salt and pepper

Preheat oven to 350

Lay chicken breast between two sheets of wax paper and pound them thin (I do this even if they are thin cut). Arrange on a cutting board. Season with salt and pepper.

Spread each breast with pesto, then layer with a slice of prosciutto, 1/2 a roasted red pepper, and a sprinkle of cheese.

Ladle sauce on the bottom of a baking dish. Roll each breast and place seam side down on the sauce. Cover with more sauce and sprinkle with Italian blend cheese and Parmesan.

Bake for 45 minutes. Open the oven door and broil for the last 2-3 mins so cheese is brown and bubbly.

Chicken ready to be rolled:

I served them with spaghetti and marinara sauce, garlic bread and a Caesar salad. Here's a look at the dinner table:

The chicken rolls:

Bread YUM (brushed Italian bread with butter and sprinkled generously with Tastefully Simple Garlic Bread Seasoning)

A look inside the chicken rolls. So flavorful!

Get Tastefully Simple Italian Bread Seasoning and other great products here

Zach's Rating - ****


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