Chicken Roll Ups with Prosciutto, Red Pepper Pesto, and Provolone
Change up your weeknight dinner routine with a fun twist on the classic French cordon bleu!
Equipment
- food processor
- meat pounder
- oven-proof skillet
- kitchen twine
Ingredients
homemade red pepper pesto - 2 boneless skinless chicken breasts
- 4 slices prosciutto
- 4 slices provolone cheese
- ½ cup breadcrumbs
- 1 Tbl Italian seasoning or Herbes de Provence
- 1-2 Tbl olive oil or grapeseed/avocado oil
Instructions
- Preheat oven to 375°F (190°C) conventional or 350°F (175°C) for convection.
- Make the
red pepper pesto . - Prep the chicken: Cut each chicken breast in half horizontally and pound to about ¼-inch thickness (6mm) (as thin as possible without creating holes). You’ll have 4 thin slices.
- Layer the fillings: Place prosciutto on each chicken piece. Spread a thin layer of pesto on top, leaving a small border. Arrange provolone slices over the pesto.
- Roll & secure: Carefully roll each chicken piece tightly. Tie with kitchen twine in a criss-cross shape.
- Bread: Mix breadcrumbs with Italian seasoning. Coat all sides of the rolls. (Optional: For a thicker crust, you can dip the rolls in a whisked egg before breading.)
- Pan fry: Heat oil in an oven-proof skillet over medium heat. Cook rolls 2–3 minutes per side until golden brown, turning gently.
- Bake: Transfer skillet to the preheated oven. Bake about 10 minutes, or until chicken is white and reaches 165°F (74°C). Let rest a few minutes before removing twine.
- Enjoy!
Notes
Extra pesto can be saved for pasta, sandwiches, or freezing.