Pesto and Roasted Red Pepper Chicken Roulades
Indulge in these delectable Chicken Roulades, elegantly filled with vibrant roasted red peppers and a creamy pesto filling. This dish is not only easy to prepare but also delivers a burst of flavor that's perfect for any occasion, from a casual family dinner to a lavish weekend gathering. The combination of juicy chicken breasts and the savory notes of pesto and cream cheese creates an irresistible harmony of tastes. Best served alongside a fresh salad or your favorite side dish, this recipe is sure to impress your guests. Feel free to adjust the pesto quantity to amplify the flavor according to your preference!
4
Servings
163
Calories
7
Ingredients
Ingredients
boneless chicken breasts
1 1/4 lbs (Pounded to 1/4 inch thickness)
roasted red peppers
0.5 (7 ounce) jar (Drained and sliced)
pesto sauce
4 teaspoons (N/A)
cream cheese with vegetables
2 ounces (N/A)
seasoned dry bread crumbs
1/4 cup (N/A)
olive oil
as needed (For greasing the baking pan)
salt and pepper
to taste (N/A)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Place the boneless chicken breasts between two pieces of wax paper or in a plastic zip-top bag, and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
3
On each chicken breast, spread 1 teaspoon of pesto sauce, add a strip of roasted red pepper, and dollop with 1 tablespoon of cream cheese.
4
Roll the chicken breasts tightly, starting from the side with filling, and secure each roulade with toothpicks. Season the outside of the rolls with salt and pepper.
5
Wrap the roulades in plastic wrap and refrigerate for 1 to 2 hours to firm up the rolls.
6
Lightly coat the bottom of a baking pan with olive oil. Place the chilled chicken roulades seam side down in the pan and spray the tops with cooking spray.
7
Sprinkle the tops generously with seasoned bread crumbs.
8
Cover the baking pan with aluminum foil and bake for about 20 minutes, or until the juices run clear when pierced with a knife.
9
Remove the foil and bake for an additional 5 minutes to brown the tops.
10
Carefully remove the toothpicks before slicing the roulades. Serve warm, drizzled with the pan juices.
Nutrition Information
12.5g
Fat
2.5g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Pesto and Roasted Red Pepper Chicken Roulades?
They are chicken breasts pounded thin, filled with pesto, roasted red peppers, and cream cheese, then rolled and baked.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 163 calories.
How thin should the chicken breasts be pounded?
The chicken should be pounded to a thickness of about 1/4 inch.
What kind of cream cheese is used in this recipe?
The recipe calls for cream cheese with vegetables.
How much pesto sauce should I spread on each chicken breast?
You should spread 1 teaspoon of pesto sauce on each chicken breast.
Why should the chicken roulades be refrigerated before baking?
Refrigerating them for 1 to 2 hours helps the rolls firm up so they stay together during cooking.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How do you secure the chicken rolls?
The roulades are secured using toothpicks.
What is the carbohydrate content per serving?
There are 2.5g of carbohydrates per serving.
How much protein does this dish provide?
Each serving contains 9g of protein.
What is used to coat the top of the chicken roulades?
The tops are sprinkled generously with seasoned dry bread crumbs.
How long do the roulades bake while covered?
They should bake covered for about 20 minutes.
Why do you remove the foil for the last 5 minutes of baking?
The foil is removed to allow the bread crumb topping to brown.
Can I adjust the amount of pesto in the recipe?
Yes, you can increase the pesto quantity to amplify the flavor according to your preference.
What should I do with the pan juices?
The roulades should be served warm and drizzled with the collected pan juices.
Is this recipe considered low-carb?
Yes, with only 2.5g of carbs per serving, it is tagged as a low-carb recipe.
How much fat is in one serving?
There is 12.5g of fat per serving.
What is the preparation for the roasted red peppers?
The jarred roasted red peppers should be drained and sliced into strips.
How many ingredients are needed in total?
There are 7 main ingredients required for this recipe.
What type of chicken is best for this recipe?
Boneless chicken breasts are best, totaling about 1 1/4 lbs.
When should I remove the toothpicks?
Carefully remove the toothpicks after baking but before slicing the roulades.
How do you prepare the baking pan?
Lightly coat the bottom of the pan with olive oil.
What should I use to pound the chicken?
You can use a meat mallet or a rolling pin.
Can I serve this for a formal occasion?
Yes, it is described as an elegant dinner perfect for lavish weekend gatherings.
What side dishes go well with chicken roulades?
A fresh salad or your favorite vegetable side dish would pair perfectly.
Do I need to season the outside of the chicken?
Yes, season the outside of the rolls with salt and pepper after rolling them.
What is the purpose of the cooking spray?
Cooking spray is used on the tops of the chicken to help the bread crumbs adhere and brown.
How do you know the chicken is done?
The chicken is done when the juices run clear when pierced with a knife.
How much bread crumbs are used?
The recipe calls for 1/4 cup of seasoned dry bread crumbs.