Chicken Roulades with
Sun Dried Tomato Pesto Sauce
Ingredients
- 4 whole boneless, skinless chicken breasts
- 4 slices deli ham
- 4 slices hard salami
- 4 pieces string cheese (light mozzarella)
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth, divided
- 2 tablespoons Sun Dried Tomato Pesto*
- 1/4 cup half-n-half
- Salt and pepper to taste
Instructions
FOR CHICKEN: Preheat oven to 350 degrees. Slice each breast in half horizontally (like slicing a sandwich roll into two pieces). Place breasts between two sheets of wax paper. With the flat side of a meat mallet, pound each breast as thin as you can without tearing it. Season both sides with salt and pepper. Place one slice of ham on each breast. Top with a slice of salami and one string cheese. Wrap each breast tightly around the filling; secure ends and seam with toothpicks or kitchen twine. Place oil in a large skillet over medium heat. Add roulades to skillet; brown on all sides. Add 1/2 cup chicken broth to pan; transfer to oven. Bake, uncovered, until chicken is cooked through, 20-25 minutes. Remove skillet from oven; flag with pot holders (so you don't forgetfully grab it and burn your hands). Transfer roulades to a serving platter; tent with aluminum foil to keep warm.
FOR SAUCE: Return skillet to stove top; place over medium-high heat. Add reserved 1/2 chicken broth; deglaze pan by scraping the brown bits off the bottom. Add Sun Dried Tomato Pesto; cook 2 minutes, stirring constantly. Reduce heat to medium. Add half-n-half; continue cooking, stirring frequently, until sauce has thickened and coats the back of a spoon, 3-5 minutes. Season to taste with salt and pepper.
ASSEMBLY: Transfer roulades to a work surface; remove toothpicks or twine. Cut into slices; top with Sun Dried Tomato Pesto Sauce. Serve immediately. Makes 4 servings.
*Classico is my favorite brand of Sun Dried Tomato Pesto. It comes in a 6.5-ounce jar and can be found in most grocery stores in either the international food section or by the tomato sauces.