Pesto Stuffed Chicken
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Pesto Stuffed Chicken Roulades with a light Veloute Sauce

 4 boneless, skinless chicken breast halves, trimmed of all fat and tenderloin removed
4 T Pesto 
2 T olive oil 

8 toothpicks 

2 c Veloute Sauce

Place one half chicken breast in zipper bag with a light splash of water.  Seal bag and pound gently with a mallet or rolling pin until an even thickness is produced. Repeat with the other 3 breast halves.  Spread 1 tablespoon of pesto on each of the flattened breasts and roll tightly starting at the smallest point.  Secure chicken roll with 2 two picks per breast. 

In a skillet over medium heat, warm oil to hot, but not smoking, and sear all of the sides of the chicken roll.  Look for a nice golden brown color before turning.  If the roll sticks to the pan, assist the turning of the meat with a straight ended spatula.  Place is a small pan and finish cooking in a 350 degree oven (approx. 15 min). 

 While the chicken is in the oven, make the Veloute Sauce. 

Remove toothpicks, slice on an angle and top with Veloute Sauce.  Serve with Rice Pilaf and Garlic Green Beans.

 

 

 

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