How to make Pesto Chicken Roulade -
Chicken breasts spread with pesto, topped with mozzarella cheese sticks and rolled, baked, sautéed in a pan, cut into roundels and served.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pesto sauce (पेस्तो सॉस), Chicken breasts (चिकन ब्रेस्ट )
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Pesto Chicken Roulade checkout Pesto Chicken Bake. You can also find more Main Course Chicken recipes like Kadai Murgh Palak Methi Chicken Ghassi - SKK Chicken in Tamarind Sauce with Jasmine Rice Parmesan Chicken with Herb Lemon Sauce
Pesto Chicken Roulade Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pesto Chicken Roulade Recipe
Pesto sauce as required
Chicken breasts 4
Salt to taste
Crushed black peppercorns to taste
Mozzarella cheese sticks 4x2 inch
Olive oil 1-2 tablespoons
Tomato sauce as required
Amaranth micro greens for garnishing
Method
Step 1
Preheat oven to 180º C.
Step 2
Slice each chicken breast without cutting through and open it out. Wrap them individually in a cling film and beat with a steak hammer.
Step 3
Unwrap, sprinkle some salt and crushed peppercorns on top. Put some pesto in the center, place a cheese stick on top, fold the opposite edges and roll to make a log.
Step 4
Wrap each chicken log in an aluminium foil and place them on a baking tray.Place the baking tray in the preheated oven and bake for 8-10 minutes.
Step 5
Heat olive oil in a non-stick pan. Unwrap chicken logs, place in the pan and cook till evenly done from all sides and the chicken is cooked. Drain on absorbent paper.
Step 6
Cut into roundels.
Step 7
Put some tomato sauce on the serving platter and place chicken roundels.Garnish with amaranth micro greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
