Monday, January 16, 2012

Sun-Dried Tomato Chicken Rolls

Please forgive the blurry pictures.  My camera battery died  and I tried using A.J.'s camera which I don't know how to work or set.  I know how to charge the battery and that's about it.  Don't let the shoddy photography fool you, wait until you see how to make these; you will adore them!

4 boneless skinless chicken breasts, butterflied and pounded thin or 8 chicken cutlets pounded thin.
1 Five ounce jar sun-dried tomato pesto
1 cup shredded mozzarella cheese
4 slices prosciutto, cut in half
Extra virgin olive oil
Salt and pepper
2 teaspoons Italian seasoning blend (salt, pepper, garlic powder, Asiago cheese, basil, and onion powder)
1 cup chicken broth
8 wooden toothpicks

Preheat oven to 350 degrees F

Lay out the chicken cutlets and season both sides with salt and pepper.  One one side of the chicken, spread a generous but thin layer of the sun-dried tomato pesto within a 1/4" of the edge of the cutlet.  On top of the pesto, place one of the half slices of prosciutto and then a generous, but thin layer of the mozzarella cheese. 




Roll the cutlet beginning with the thin end or small end in a coil and secure with a toothpick or two.  Brush the chicken with the olive oil and place in an oven safe dish.  Sprinkle each chicken roll with the Italian seasoning blend.  Pour the chicken broth around the edge of the dish, not on top of the chicken roll (so you don't wash the seasoning off  the chicken).  Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.  Carefully uncover the dish and bake for 10 more minutes to brown the chicken.  Remove, baste with the liquid in the dish and allow to rest for about 5 minutes, then serve.




15 comments:

Gloria said...

Look really delicious! gloria

Lynda said...

Mmmm, this sounds so good. Got to try it!

Mary at Deep South Dish said...

Sounds wonderful Katherine!

Debbie said...

This just sounds delicious! A keeper!

Penny said...

Great sounding recipe Katherine. We can never have too many recipes for chicken breasts.

The Japanese Redneck said...

I totally understand blurry.

Sounds good.

Aarthi said...

This is totally yummy recipe...I am loving it dear..Will try it soon..

Aarthi
http://yummytummy-aarthi.blogspot.com/

Candy said...

MMMM - I love anything with sun dried tomatoes!

David said...

Katherine, We love chicken and this is a great variation with lots of flavor to boot! Looks good and sounds even better... Take Care, Big Daddy Dave

Reeni said...

These sound incredibly good Katherine! Love that flavorful filling and gooey cheese!

The Blonde Duck said...

We know it's blurry because you were in a hurry to eat it!

Pam said...

These sound great and I have to try the recipe! Thanks!

Claudia said...

Sort of like an Italian cordon bleu - saving this -= I could have a lot of doing doing and eating this - sun-dried tomato pesto does not get enough use!

gigi said...

Sun-dried tomatoes are my favorite!!!

Chris said...

I know this will rock on an indirect grill too. Love the flavor profile, it includes a lot of my favorites.