SUN DRIED TOMATO PESTO DIP RECIPES

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SUN DRIED TOMATO AND CHEESE STUFFED CHICKEN ROLLATINI



Sun Dried Tomato and Cheese Stuffed Chicken Rollatini image

These Sundried Tomato Stuffed Chicken Breasts are filled with Sun Dried Tomato Bruschetta, mozzarella and spinach, rolled, breaded and baked in the oven or air fryer.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

8 thin sliced boneless skinless chicken cutlets (3 oz each)
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion (sliced)
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese (or parmesan)
1 lemon (juice of)
1 tbsp olive oil
olive oil non-stick spray

Steps:

  • Combine breadcrumbs and grated cheese in a shallow bowl.
  • Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
  • Lightly spray a 9 x 12 baking dish with non-stick spray.
  • Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
  • Repeat with the remaining chicken.
  • When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
  • Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.
  • Air Fryer Directions

Nutrition Facts : ServingSize 1 rollatini, Calories 267 kcal, CarbohydrateContent 10 g, ProteinContent 25 g, FatContent 14 g, CholesterolContent 68 mg, SodiumContent 351 mg, FiberContent 1.5 g, SugarContent 4 g

EASY PESTO PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Pesto Pizza Recipe: How to Make It - Taste of Home image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and the remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 259 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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EASY PESTO PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience. —Taste of Home Test Kitchen
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