January 6, 2011

Two Pesto Spinach Chicken Bundles


preheat oven to 350 degrees


8      thin chicken cutlets
1      package frozen spinach, cooked and squeezed dry
1/2   cup basil pesto
1      cup roasted sweet pepper pesto*
        separated into two 1/2 cup measures
1/2   to 1 cup shredded monterey jack cheese
        non stick cooking spray

Pound the cutlets thin.
Mix the spinach with the 2 pestos in a bowl.
Take a cutlet and spread with the spinach pesto mixture.
Top with some cheese.
Roll up carefully the best you can, securing with 2 toothpicks

Finishing remaining cutlets.

Place in a baking dish sprayed with non stick cooking spray.
Top the chicken with the rest of the roasted sweet pepper pesto.

Bake uncovered for 45-50 minutes in a preheated oven until the chicken is nicely browned and the juices run clear.

Don't forget to remove toothpick before eating.

All oven vary, so check for doneness.

*    I use Turtledove Company Roasted Sweet Pepper Pesto and
      I found this item at my local Stop & Shop Supermarket

Serve with rice or pasta or your favorite vegetable and a salad.


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