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Pesto Prosciutto Chicken Roll Ups with Sun-Dried Tomato and Mozzarella
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Pesto Prosciutto Chicken Roll Ups with Sun-Dried Tomato and Mozzarella

45 minPour 4Nutri-Score C€€
par @recipesbyvictoria119 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (boneless, skinless, butterflied and pounded thin)Viandes4 morceaux
  • prosciutto (thin slices)Viandes8 morceaux
  • pestoÉpicerie80 g
  • sun-dried tomatoes (drained and chopped)Épicerie60 g
  • mozzarella (grated or sliced)Produits laitiers150 g
  • olive oilÉpicerie15 ml
  • saltÉpices3 g
  • black pepper (ground)Épices1 g

par portion

Nutrition

270kcal

Glucides
3 g
Protéines
30 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Four
  • kitchen twine

pas à pas

Préparation

  1. Prepare the chicken

    • Butterfly the chicken breasts and pound them thin between sheets of baking paper.
    • Season both sides with salt and pepper.
    Étape 1

  2. Fill the roll ups

    • Spread pesto over each chicken breast.
    • Layer with prosciutto, chopped sun-dried tomatoes and mozzarella.
    • Roll up tightly and secure with kitchen twine or toothpicks.
    Étape 2

  3. Sear the roll ups

    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the roll ups on all sides until golden brown.
    Étape 3

  4. Bake

    • Transfer the roll ups to a baking dish.
    • Bake at 200 °C until the chicken is cooked through and the cheese is melted.
    Étape 4

  5. Rest and serve

    • Let the roll ups rest for a few minutes, then remove the twine and slice.
    Étape 5
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