Chicken breast stuffed with pesto sauce and sage

Name: Chicken breast stuffed with pesto sauce and sage - Steluta C.
Ingredients: 500 g chicken breast; 1 jar of pesto with eggplant and zucchini; 1 teaspoon dried sage; 1 teaspoon ground pepper; 2 tablespoons oil

Meat - Chicken breast stuffed with pesto sauce and sage by Steluta C. - Recipia

Chicken breast stuffed with pesto and sage I use it quite often when I have chicken breast and want a different meal, but without spending too much time. The breast comes out tender, and the pesto makes everything quick. It’s the kind of recipe you can make without being glued to the kitchen. The ingredients are few, and you don’t need complicated things. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 50 minutes Servings: 3-4 Difficulty: easy to medium Recipe type: main dish, lunch or dinner Ingredients 500 g chicken breast 1 jar of pesto sauce with eggplant and zucchini 1 teaspoon dried sage 1 teaspoon ground pepper 2 tablespoons oil water (for the baking dish) Preparation method 1. Cut the chicken breast into suitable slices for rolling. I usually cut the breast lengthwise so I can spread the slices. 2. Pound the chicken slices with a meat mallet until they are thin. It’s good not to break them, just to thin them out so you can roll them easily. 3. Sprinkle ground pepper and dried sage on each piece. Spread them over the entire surface. 4. Spread pesto sauce on each slice. I usually spread the sauce with the back of a spoon to make it as even as possible. 5. Roll each piece, tightening it fairly firmly. Secure with toothpicks or kitchen twine so they don’t come apart while baking. 6. Arrange the rolls in a baking dish. Pour about half a cup of water around them (not directly over the meat), then drizzle with the two tablespoons of oil. 7. Cover the dish with aluminum foil, not too tightly, just enough to keep the steam inside. 8. Place the dish in the oven at medium to low heat and let it cook for 40 minutes. Don’t lift the foil during this time. 9. After 40 minutes, remove the foil and let it cook for another 10 minutes in the oven to get a crust. If it seems like it hasn’t browned enough, you can leave it for another 2-3 minutes, but not too long, so the chicken doesn’t dry out. 10. It can be served warm or cold. The slices cut better when they have cooled slightly. Why I make this recipe often It’s a quick recipe when I need something hearty but not complicated. The chicken breast doesn’t dry out and stays flavorful. I can also make it in advance because it cuts easily after cooling. Tips and variations Tips - Don’t overdo it with the amount of pesto; if you put too much, it might turn out too oily. - It’s easier to roll if the breast is as thin as possible, but without holes. - Don’t leave the chicken in the oven too long without foil, so it doesn’t dry out. - If you use toothpicks, count them so they don’t get forgotten in the meat. Substitutions - If you don’t have pesto with eggplant and zucchini, you can use any pesto you prefer. The taste will be different, but the method is the same. - Dried sage can be omitted or you can use another herb, but it won’t have the same note. - Chicken breast can be replaced with turkey fillets if you want. Variations - You can add a bit of grated cheese to the filling, but it’s not in the original recipe. - For a heartier version, sometimes I put thin slices of zucchini or roasted eggplant along with the rolls, also in the dish. Serving ideas - It goes well with simple salads or roasted vegetables. - Cold, sliced, it’s great for lunchboxes or on cold platters. - It can be a main dish alongside boiled potatoes or pilaf. Frequently asked questions Do I need to marinate the chicken beforehand? No, in this recipe, there is no need to marinate the chicken breast. The spices and pesto provide enough flavor. What type of pesto can I use if I can’t find the one with eggplant and zucchini? You can use any pesto you have on hand – the classic basil one, for example. The taste differs, but the method remains the same. Can I roll the chicken the night before and bake it the next day? Yes, you can prepare it and leave it in the fridge, covered. You can put it in the oven directly, just let it sit at room temperature for a bit before. What do I do if I don’t have kitchen twine or toothpicks? You can try placing the rolls stuck together in the dish, with the seam side down. However, toothpicks help keep them from coming apart during baking. Nutritional values Estimate for one serving (out of 4): about 250-300 kcal. Proteins: about 30-35 g, fats: 13-15 g, carbohydrates: under 5 g. Values may vary, especially depending on the type of pesto used. These are rough calculations. Storage and reheating It can be stored in the fridge, covered, for up to 2 days. It can be reheated in the oven or microwave, but not for too long, so it doesn’t dry out. Cold, it cuts better and is also good for sandwiches. If it has been stored longer, the taste of sage will be stronger.

Chicken breast stuffed with pesto sauce and sage

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