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Italian Boned Chicken with Pesto Mayonnaise

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Source: Chicken - Cooking with Style

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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

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