The basil pesto in this chicken roulade gives the dish a special punch in flavour. Try enhancing this dish by adding sun-dried tomatoes into each roulade. Serve for lunch or dinner.
Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped them in egg and rolled them in breadcrumbs. They came out moist and delicious after about 45 mins. - 31 Aug 2005 (Review from Allrecipes US | Canada)
I have made this several times, each time it gets better and better, I have made a few changes ( not that it needed it!) but I soak the chicken in olive oil and Italian spices over night, and then after I have rolled it up I cover it in Italian bread crumbs! I serve it over fettuccine and top with a sun dried tomato Alfred sauce! And it is out of this world!! - 01 Dec 2006 (Review from Allrecipes US | Canada)
Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then mozz. Covered with foil for 20 minutes, then uncovered and returned to the over for 10 minutes. Came out perfectly. - 07 Jul 2007 (Review from Allrecipes US | Canada)