Spinach Pesto Chicken Rolls
I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.
- Serves: 4 persons
- 1(10 ounce) package frozen chopped spinach
- 1tablespoon water
- ⅔cup grated Parmesan cheese
- ½cup olive oil
- ⅓cup chopped fresh parsley
- 2cloves garlic, minced
- 1tablespoon basil
- ¼teaspoon salt, or more to taste
- ground black pepper to taste
- 4skinless, boneless chicken breasts
- salt and ground black pepper to taste
- 4slices Monterey Jack cheese, cut into strips
- ¼cup melted butter
- ¼cup seasoned bread crumbs
Step 1Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
Step 2Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
Step 3Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).