Pesto Chicken Rollups

Pesto Chicken Rollups

Preheat oven to 350°

2 lbs Chicken Cutlets
3/4 C Pesto
3/4 lb Fresh Mozzerella - sliced thin
Salt & Pepper to taste

For Sauce

2 - 3 Tbsp Corn Starch
1/4 C Water
Chicken Stock
2 Tbsp butter
1/4 tsp pepper

Slice cutlets into thirds and pound cutlets thin. Spread pesto sauce onto cutlets and fill with
fresh mozzerella. Roll and secure with toothpicks.

Season outside with salt & pepper.

Drizzle olive oil in pan and sear cutlets in oven proof pan until lightly browned on each side. You may have to
do this in 2 batches. Transfer to 350° oven for 10-15 minutes -internal temp @ 165°

Remove from pan to make sauce with juices from chicken

To make sauce

Mix corn starch and water until well blended. Pour into pan juice and cook until thickened. If needed add chicken
stock to thin out sauce, add butter and pepper to pan, mix in well. Add chicken back to pan to re-heat.
Remove toothpicks ans slice rollups.

Music: Work Out By Freedom Trail Studios