Dinner

Rolled Pesto Chicken is for Dinner.

Rolled Pesto Chicken takes 25 minutes to prepare.

Rolled Pesto Chicken takes 30 minutes to cook.

Rolled Pesto Chicken makes 6 servings.

The ingredients for Rolled Pesto Chicken are:

Kale, 2 cup
Arugula, 2 cup
Cashew Nuts, dry roasted, .33 cup
Extra Virgin Olive Oil, 5 tbsp
Chicken Breast, 3 breast, bone and skin removed
Sun Dried Tomatoes, 6 piece chopped
Basil, 5 tbsp chopped
Orange Zest - of 1 orange
Parmesan Cheese, grated, .33 cup
Progresso Bread Crumbs - Italian Style, 1 cup

Here is how you make Rolled Pesto Chicken:

1. Make Pesto with kale, arugula, cashews, EVOO, orange zest, and parmesan.2. Dice tomatoes and basil. Mix together3. Cut breast in half to make 6 thin pieces. (you may want to flatten them more.3. Take about 1-3 tablespoons of pesto and smooth on breast. Then take some of the tomato basil mixture and top the chicken.4. Roll the chicken and put a toothpick in to hold the roll.5. Lightly bread with just bread crumbs and pan sear to brown and crisp the outside.6. Put the chicken on a cooling rack on top of a sheet pan to bake until done.Serving Size: makes 6 rollsNumber of Servings: 6Recipe submitted by SparkPeople user MISSMEBEA.

The nutritional information for Rolled Pesto Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 410.9

• Total Fat: 21.2 g
• Cholesterol: 77.5 mg
• Sodium: 573.8 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 2.8 g
• Protein: 35.0 g