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Spring Chicken Rolls
Mains

Spring Chicken Rolls

Juicy chicken stuffed with pistachio pesto and wrapped in prosciutto, finished with a crispy exterior and served alongside a parmesan salad.

30 min
4 servings

Ingredients

  • 1 lb chicken breast cutlets
  • 4 slices prosciutto
  • 4 tbsp pesto
  • 1 handful spinach
  • 1/3 cup chicken broth
  • 2-3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • Crushed pistachios for garnish

Instructions

  1. 1

    Create a lengthwise slit in each chicken cutlet to form a pocket.

  2. 2

    Season with salt, pepper, and garlic powder.

  3. 3

    Fill each pocket with 1 tbsp pesto and several spinach leaves.

  4. 4

    Wrap each chicken piece with a prosciutto slice.

  5. 5

    Sear both sides in hot olive oil for approximately 3 minutes each.

  6. 6

    Add chicken broth and finish cooking in the oven until fully cooked (verify with meat thermometer).

  7. 7

    Rest for 5 minutes before slicing.

  8. 8

    Serve with parmesan salad topped with crushed pistachios.