Recipe Yield:
Amount Item
12  each Garlic Cloves (whole cleaned)
1  cup Onion Chopped
1  cup Italian Parsley (cleaned & stemmed)
1/2  cup Grated Parmesan Cheese (Fontina if desired)
1/4  cup Mrs. Dash Garlic & Herb
2 1/2  Tbsp Olive Oil
24  each Boneless Chicken Breast (skinned, butterflied and pounded 1/4 inch thick)
1/4  cup Olive Oil
1 1/2  cup Mozzarella Cheese
1 1/2  cup Tomato Sauce
  1. In a blender or food processor, combine the garlic, onion, parsley, Parmesan cheese, olive oil and the Mrs. Dash Garlic & Herb Seasoning. Pulse for 30-60 seconds until smooth.

  2. Lay out the chicken breast, belly side up, and season with black pepper. Spread 1/4 cup of the pesto over the belly side of each breast of chicken. Roll the chicken (pesto on the inside) and secure it with cooking twine or toothpicks. Heat oil in a large skillet or on a flattop griddle over medium/high heat, sear the outside of each rolled breast giving a nice golden brown color that is even on all sides. Once they are golden brown remove from heat and chill immediately, hold for service.

  3. Once ordered place into a preheated 500 degree oven for 8-10 minutes, until chicken is cooked through (170 degrees) remove from oven, remove the toothpicks or twine, place onto service plate and top with 1 Tbsp of hot tomato sauce and sprinkle 1 Tbsp of the shredded Mozzarella cheese on top. Ready to serve.

  4. NOTE: If use in a banquet place all the rolls onto a sheet tray and bake at once. Garnish and serve.