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Ingredients
- 1 pkg. extra thinley sliced chicken breasts,
- each peice cut into 2
- pesto
- panko crumbs
- salt
- pepper
- paprika
- 5 tbsp. olive oil
- 3 cloves garlic, minced
Preparation
Step 1
spread pesto on both sides of each chicken breast. Roll up lengthwise
Mix panko crumbs with spices, dredge chicken in mixture, and place in a baking pan coated with pam.
Cover and refrigerate for 6-8 hours.
preheat over to 350
Heat olive oil in small pan. Add the minced garlic.
Bring to a simmer over low heat and cook for an additional 1-2 minutes,
stirring occasionally.
Drizzle mixture over the chicken rolls and bake foe 25 minutes (if the
chicken is very small,otherwise cook 10 minutes longer).