Name: Spinach Pesto Stuffed Chicken Rolls
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: US
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed; 1 tablespoon water; ⅔ cup grated Parmesan cheese; ½ cup extra virgin olive oil; ⅓ cup chopped fresh parsley; 2 cloves garlic, minced; 1 tablespoon fresh basil leaves; ¼ teaspoon salt, or to taste; Freshly ground black pepper to taste; 4 boneless, skinless chicken breasts; Salt and freshly ground black pepper to taste; 4 slices Monterey Jack cheese, cut into strips; ¼ cup melted butter; ¼ cup seasoned bread crumbs

Elevate your weeknight dinner with these vibrant Spinach Pesto Chicken Rolls. Tender chicken breasts are pounded thin, swirled with a luscious homemade spinach pesto, and melty Monterey Jack cheese. Baked to golden perfection, these rolls are a guaranteed crowd-pleaser, perfect as a main course or sliced as an elegant appetizer.

Follow The Directions

01

Step

Prepare the Spinach Pesto: Place the thawed spinach in a microwave-safe bowl with 1 tablespoon of water. Microwave on high for 6 to 7 minutes, or until heated through. Let cool slightly, then squeeze out as much excess liquid as possible. (Approximately 10 minutes)

02

Step

In a food processor, combine the squeezed spinach, Parmesan cheese, olive oil, parsley, minced garlic, basil, and ¼ teaspoon of salt. Season with pepper to taste. Puree until smooth. (Approximately 5 minutes)

03

Step

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each breast to about ¼-inch thickness. Remove the plastic wrap and season the chicken breasts with salt and pepper. (Approximately 10 minutes)

04

Step

Assemble the Rolls: Spread a generous layer of spinach pesto over each flattened chicken breast. Top with strips of Monterey Jack cheese. Roll up each breast tightly and secure with toothpicks. (Approximately 10 minutes)

05

Step

Coat and Bake: Dip each chicken roll in melted butter, then dredge in seasoned bread crumbs, ensuring they are evenly coated. Place the chicken rolls seam-side down in an 8-inch microwave-safe baking dish. Cover the dish with plastic wrap, leaving a small vent for steam to escape. (Approximately 5 minutes)

06

Step

Microwave until the chicken is cooked through and the juices run clear when pierced with a fork, about 10-12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (Approximately 12 minutes)

07

Step

Let rest for 5 minutes before serving. Remove toothpicks before serving.

For a richer flavor, use sun-dried tomato pesto in addition to, or instead of, spinach pesto.
If you don't have a food processor, finely chop the spinach and other pesto ingredients and mix well in a bowl.
For a crispier crust, bake the chicken rolls in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.
Serve with a side of garlic bread and a fresh salad for a complete meal. These rolls are also delicious sliced and served as appetizers.