Festive Chicken Roll-ups

Festive Chicken Roll-ups
  • 6 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 6

    boneless skinless chicken breast halves, fillets removed

  • 2 Tbsp.
    (30 mL)

    basil pesto

  • 5 oz
    (140 g)

    Canadian Le Cendré du Village de Warwick, thinly sliced

  • 1/3 cup
    (80 mL)

    italian-style bread crumbs

  • 1/2 tsp.
    (2 mL)


  • 4 tsp.
    (20 mL)

    melted butter

  • finely chopped parsley (optional)

  • finely chopped sweet red pepper (optional)


Preheat oven to 400°F (200°C).

Pound chicken breasts between sheets of waxed paper until 1/4 to 1/8 inch (6 to 3 mm) thick. Spread 1 tsp. (5 mL) pesto on each piece.

Place cheese in a strip along the length of each breast.Starting at the narrow end, roll up, jellyroll style, being careful to enclose cheese. Tuck ends underneath.

Combine breadcrumbs, paprika and butter in a small bowl.

Coat each chicken roll-up with crumbs and place, seam side down, in a 1-1/2 quart (1.5 L) rectangular roasting pan; sprinkle with a little more paprika.

Bake in oven 20 minutes or until chicken is no longer pink.

Garnish each serving with parsley and red pepper, if desired.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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