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. By Sanjeev Kapoor 28 Feb 2017 in Recipes Course New Update Main Ingredients Pesto sauce, Chicken breasts Cuisine Fusion Course Main Course Chicken Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Pesto Chicken Roulade as required Pesto sauce 4 Chicken breasts to taste Salt to taste Crushed black peppercorns 4x2 inch Mozzarella cheese sticks 1-2 tablespoons Olive oil as required Tomato sauce for garnishing Amaranth micro greens Method Preheat oven to 180º C. Slice each chicken breast without cutting through and open it out. Wrap them individually in a cling film and beat with a steak hammer. 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. 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. 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. Cut into roundels. Put some tomato sauce on the serving platter and place chicken roundels.Garnish with amaranth micro greens and serve hot. #Amaranth #Chicken breasts #Crushed black peppercorns #Mozzarella cheese #Olive oil #Pesto sauce #Salt #Tomato sauce Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article