Chicken Rollatini stuffed with Pesto and Philadephia

Chicken Rollatini stuffed with Pesto and Philadephia

Guys this recipe… If you plan your meals ahead, change your plans. You have to try these chicken rollatini ASAP. I mean, they’re stuffed with pesto AND cream cheese! May I say that again? It’s a pesto-cream cheese stuffing. Not only does it keep the chicken super moist and tender but it also adds an amazing flavor. It basically takes plain chicken breast to the next level. Ok, disclaimer. I’m a huge fan of basil pesto (homemade being the best!). So maybe I’m a bit biased. Everything with pesto sounds amazing to me. But hey honestly, this chicken truly is amazing! (Did I just say ‘amazing’ three times?!) I ate some 4 times already —for recipe testing and photography purposes!— and I’m not even close to being fed up with it.
So I have a challenge for you. When you do make this recipe, try not to eat half the bowl of the pesto-philadelphia mixture. Because, I’m telling you, it’s totally irresistible.
Oh and I almost forgot to mention that this baby is only 300 cal and low carb. You see,no excuses!

Chicken Rollatini stuffed with Pesto and Philadephia

Chicken Rollatini stuffed with Pesto and Philadelphia

51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes about 12 rollatini

Serving Size: 1 rollatini

Ingredients

  • 1 block reduced fat Philadelphia cream cheese
  • 1/2 cup basil pesto (homemade is best!)
  • 6 chicken breasts
  • 3/4 cup marinara sauce
  • 1 cup reduced fat shredded mozzarella

Directions

  1. Preheat oven to 400F.
  2. In a medium bowl, soften Philadelphia with a fork, add pesto and mix well. Set aside.
  3. Slice each chicken breast in half width ways. Flatten out between 2 pieces of baking paper using a meat mallet or rolling pin until thin.
  4. Spread cream cheese-pesto mixture on chicken. Roll the chicken pieces and arrange them in a baking dish. Top with marinara sauce and cheese. Bake for about 25 to 30 minutes or until chicken is cooked through and cheese is golden brown.
http://notenoughcinnamon.com/2013/07/25/chicken-rollatini-stuffed-with-pesto-and-philadephia/
Related Posts Plugin for WordPress, Blogger...

Comments

  1. Angie says

    Made this for my family and they LOVED it! It was delicious and I will definitely be making it again! Thanks for sharing.

  2. Julio says

    This is going to be our Saturday dinner. It sounds delicious! I will get back to you about how it goes.

  3. says

    These look divine! What a fantastic flavour combination…. love the gorgeous melty cheese and the idea of the pesto and tomato. So good (and easy too! love it!)

    • marie says

      Thank you lovely! If you like pesto chances are your going to love this one. I’m totally obsessed with the pesto/philadelphia combo. It was honestly difficult not to finish the whole bowl while preparing these! haha
      PS: I FINALLY managed to comment on your blog YAY!! your cakes totally make me drool. You need to stop this haha. I’m in love with your Raspberry and Lemon Baked Cheesecake. It sounds SO SO SO GOOD! it’s on the top of my ‘to bake’ list :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge