Pesto Chicken Roulades
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breasts stuffed with pesto, mozzarella, and sun-dried tomatoes, then breaded and baked. An elegant, restaurant-quality main with bright Italian flavors that's surprisingly easy to prepare at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 teaspoons pine nuts
- ½ cup basil leaves
- 6 teaspoons Parmesan cheese (divided)
- 1 garlic clove
- 2 teaspoons olive oil
- 1 teaspoons water
- ½ teaspoon fresh lemon juice
- A pinch of nutmeg
- Salt and pepper to taste
- 4 (6 oz) boneless, skinless chicken breasts
- 1 oz shredded 2% Mozzarella cheese
- 0.5 oz sun dried tomatoes (dry packaged & julienne cut (I used Bella Sun Luci))
- 2 tablespoons white whole wheat flour (or all-purpose)
- 2 egg whites (beaten)
- 6 tablespoons seasoned bread crumbs
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 651mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 673mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.