Pesto Chicken Roulade

Chicken breasts spread with pesto, topped with mozzarella cheese sticks and rolled, baked, sautéed in a pan, cut into roundels and served. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 28 Feb 2017 in Recipes Non Veg

New Update

Main Ingredients	Pesto sauce, Chicken breasts
Cuisine	Fusion
Course	Main Course Chicken
Prep Time	16-20 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients list for Pesto Chicken Roulade

as required Pesto sauce
4 Chicken breasts
to taste Salt
to taste Crushed black peppercorns
4x2 inch Mozzarella cheese sticks
1-2 tablespoons Olive oil
as required Tomato sauce
for garnishing Amaranth micro greens

Method

Preheat oven to 180º C.
Slice each chicken breast without cutting through and open it out. Wrap them individually in a cling film and beat with a steak hammer.
Unwrap, sprinkle some salt and crushed peppercorns on top. Put some pesto in the center, place a cheese stick on top, fold the opposite edges and roll to make a log.
Wrap each chicken log in an aluminium foil and place them on a baking tray.Place the baking tray in the preheated oven and bake for 8-10 minutes.
Heat olive oil in a non-stick pan. Unwrap chicken logs, place in the pan and cook till evenly done from all sides and the chicken is cooked. Drain on absorbent paper.
Cut into roundels.
Put some tomato sauce on the serving platter and place chicken roundels.Garnish with amaranth micro greens and serve hot.

#Crushed black peppercorns #Olive oil #Chicken breasts #Amaranth #Salt #Mozzarella cheese #Tomato sauce #Pesto sauce