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Festive Chicken Roll-ups https://www.metro.ca/userfiles/image/recipes/roulades-poulet-pesto-4131.jpg PT15M PT20M PT35M
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.
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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) paprika 4 tsp. (20 mL) melted butter finely chopped parsley (optional) finely chopped sweet red pepper (optional)
Festive Chicken Roll-ups

Festive Chicken Roll-ups

Rate this recipe
7 Votes
6
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 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)
    paprika
  • 4 tsp.
    (20 mL)
    melted butter

  • finely chopped parsley (optional)

  • finely chopped sweet red pepper (optional)
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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