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Pesto-Chicken Rollups


I made these for dinner last night, and they were a big hit with both of us. This is a great do-ahead dish! My inspiration was fun picnic food for Pinot & Ponies in a couple of weeks. The slices are great cold!

2 boneless, skinless chicken breasts
2 T. pesto
2-4 slices of prosciutto
8 large basil leaves
a small chunk of cheese, (gruyere, fontina, tallegio)
2 T. butter

Pound the chicken breasts into thin cutlets. Top with prosciutto, then pesto, then basil. Add a log of cheese. Roll up and tie with kitchen string, or secure with
toothpicks. I used my silicone food ties. Sprinkle rolls with salt and pepper, and brown in butter on all sides. (all of this can be done ahead). Finish chicken rolls in a 350 oven for 25 minutes.







Comments (3)

Donna in SF:

Palma, Looks delish, but what in the world are they tied up with??

Donna, they are stretchy silicone ties, used to tie roasts, veggies, etc. They can take high heat and clean in the dishwasher.

Thanks! I was going to ask the same question about the ties -- why didn't I think of that:-)

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