Cart | Track Order | Help

RECIPE SEARCH

Italian Boned Chicken with Pesto Mayonnaise

Print Full

Source: Chicken - Cooking with Style

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

2 red bell peppers

1 (1 lb 5 oz) bunch leaf spinach, washed

1 (3 1/2 lbs) chicken, boned

5 oz thinly sliced mild salami

1/4 cup drained sun-dried tomatoes, thinly sliced

5 oz mozzarella cheese, grated

Black pepper

1 tablespoon olive oil

1 clove garlic, crushed

String for securing

For the Pesto Mayonnaise:

1 cup lightly packed basil leaves

1 clove garlic, crushed

2 tablespoons grated parmesan cheese

1/4 cup olive oil

1/2 cup prepared mayonnaise

Italian Boned Chicken with Pesto Mayonnaise Recipe at Cooking.com

DIRECTIONS

Quarter the bell peppers and remove seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.

Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.

Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals. Brush the roll with the combined oil and garlic. Bake at 375 degrees F for about 1 hour, or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.

FOR THE PESTO MAYONNAISE:
Blend or process the basil, garlic, Parmesan cheese and oil until smooth. Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required.

Remove the string from the chicken and slice thinly. Serve with the Pesto Mayonnaise.

This recipe can be made a day ahead and the chicken roll is suitable for freezing, cooked or uncooked.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

718

Fat. Total:

43g

Fiber:

Carbohydrates, Total:

11g

Sodium:

894mg

% Cal. from Fat:

54%

Cholesterol:

230mg

Protein:

72g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Healthy Recipes from Taste of Home