Mel Christensen

Mel Christensen

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Rolled Chicken Breasts with Pesto, Tomatoes & Mozzarella

Rolled Chicken Breast PTM

Rolled Chicken Breasts with Pesto, Tomatoes & Mozzarella

Serves 4

Ingredients:

  • 4 Medium Chicken breasts with skin and any visible fat removed
  • 4 tbsp *homemade or store-bought Pesto sauce (*see my favourite pesto recipe below)
  • 200g semi-dried tomatoes
  • 4 large “fingers” of mozzarella cheese (about 50g each depending on how cheesy you like it!)
*Please note that you will also need Kitchen Twine which is always found in an obscure part of the supermarket – stationery or kitchenware … I never know!
*See photos below for assembly tips

 

Method:

  1. Place each chicken breast between two pieces of waxed paper or plastic wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
  2. Spread each flattened breast with 1 tbsp of Pesto
  3. Place your Mozzarella piece along the centre of the breast and then the semi-dried tomatoes snugly beside the cheese.
  4. Taking one end of the breast and carefully fold it over your fillings then using a tucking and rolling motion form your wrapped chicken breast into a parcel.
  5. Wrap your parcels in the twine.  I like using one 1.5m piece and tying it up kind of like a corset but some people prefer to use several smaller pieces.  And some people use toothpicks.  Up to you.
  6. Place your wrapped parcels side by side in a deep-ish oven tray  and place under hot grill, turning until you see the melted cheese start to ooze out the ends and when the chicken feels firm to the touch telling you that the meat is cooked through.  This will happen quicker than you think so it’s important to keep an eye on them so as to not overcook the meat.  Nothing worse than dried out chook breasts!
  7. Let stand while you plate up a nice green salad.  Then cut off your twine and serve with salad.

Enjoy!!

 

Basil & Rocket Pesto

*Gluten Free, Low Carb, Vegetarian

Ingredients:

  • 60 g Parmesan cheese, cubed
  • 2-3 large cloves fresh garlic peeled
  • 150 g pine nuts
  • 4 sprigs fresh basil (leaves only)
  • 40g fresh rocket leaves
  • 30g extra virgin olive oil

 

Method:

  1. Place parmesan and garlic into food processor and process until consistency of breadcrumbs. (TM 10 – 15 seconds / speed 9.)      
  2. Add nuts, basil and rocket – process until smooth. (TM 6 – 10 seconds / speed 9– Bowl may need to be scraped down and step repeated.)
  3. Add the olive oil, slowly until combined well with other ingredients. (TM 20 seconds / Speed 4)
  4. Keeps well in the fridge for up to 10 days and can be frozen.

 

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