Garlicky Pesto Chicken Roulade

I made homemade pesto for this recipe. Although the process is quite tiring with all the chopping, but at least you can be assured of the quality and freshness of the ingredients. And it is so yummy too! You can make a whole batch and store in the refrigerator or freezer and use it for pasta, chicken, fries, and so much more. To store, don’t forget to pour some olive oil on top to keep the basils fresh before putting it in the refrigerator.

For the pesto recipe, I followed the recipe from this website: How to Make Pesto Like an Italian Grandmother I agree that chopping the fresh ingredients is much better than using a food processor to do the work, plus I like it chunky.

My block of pesto

What you need:
– 1/2 chicken breast fillet
– salt
– pesto filling
– light olive oil

Slice a layer of the chicken breast but not through and through. Slice then open it up. Do it until you achieve the same thickness as much as possible and you now have a flat layer of chicken breast.

Preheat oven to 180 degrees C.

Sprinkle some salt on both sides of the chicken then spread a generous amount of pesto filling on top.

Roll the chicken breast into a log and hold the ends with toothpicks.

In a pan, heat up some light olive oil and cook the rolled chicken breast until all sides are golden brown. Transfer to an oven proof dish and bake for 12-15 minutes or until the thickest part of the chicken roulade is cooked. Slice the roulade into 2 inch thick and serve!