These babies are such the yummiest.
Recipe:
3 no bone chicken breast
bread crumbs
1 egg
1 teaspoon garlic powder
salt & pepper
3 tablespoon pesto sauce
3 toothpicks
1 tablespoon olive oil
Stuffing:
2 Tablespoon pesto
3 tablespoon cream cheese
Direction:
1st butterfly the chicken breast. ( If you don't know what is butterflying, google it :). Pound the chicken to flatten it under a plastic sheet softly. You can pound with meat pounder or rolling pin. What ever rocks your boat. Once chicken is flat, crack black pepper and salt to taste on top of the flattened chicken meat both side. Make sure the smooth side of the chicken is facing down and facing you is the soft side of the chicken meat.
Meanwhile, combine the pesto and and the cream cheese. Cream cheese should be soft, preferably left in room temperature for 1 hr or so.
Once the stuffing are combined, spread the cream cheese stuffing all over the chicken fillet. Like you're spreading butter on a bread.
Once all the stuffing are spread out then roll the chicken nice and tight and secure with a tooth pick.
Then crack egg in a bowl and combine the bread crumbs and garlic powder in another bowl.
Dip the rolled chicken in the egg and coat with the garlicky brad crumbs and refrigerate overnight. (I found refrigerating it for 8 hrs taste better then leaving it for 1 Hr or so).
Once ready to cook, heat up the oven to 350f and get a frying pan and add the olive oil and seal the chicken at least 2 minutes on each side. Make sure you do not burn the chicken.
Once done, put the chicken in the oven and bake for 20 minutes.
When the chicken is done, let it rest for 10 minutes before cutting.
Serving Method.
Heat up the pesto ban marie style for a few minutes with hot water.
Place 1 Tablespoon of pesto sauce on the serving plate. Cut the chicken like how you would cut a swiss roll and arrange it on top of the pesto sauce but make sure you take out the tooth pick first. Serve it with mash potatoes, salad or what ever you fancy. Enjoy
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