Pesto Chicken Roulade

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

1. Preheat oven to 180º C.
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.
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.
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.
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.
6. Cut into roundels.
7. Put some tomato sauce on the serving platter and place chicken roundels.Garnish with amaranth micro greens and serve hot.