Name: Chicken Rolls with Fresh Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: 4 piece Chicken breast; 1 clove Garlic; Extra virgin olive oil; Basil; 30 g Peanuts; 0.5 piece Lemon (zest and juice); 50 g Parmigiano Reggiano; Salt; 250 g Piccadilly tomatoes; Basil; Extra virgin olive oil; Balsamic vinegar; Salt

Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

10 Min

Description

These chicken rolls with pesto are an explosion of Mediterranean flavors! I've been making this recipe for years and it's always a success. Homemade pesto with fresh basil, peanuts, Parmesan cheese and a touch of lemon makes the chicken incredibly tasty and tender. Perfect for a quick lunch or casual dinner with friends and family. They are prepared in just 30 minutes and are ideal for those looking for a dish rich in protein and easy to make. Accompanied by a fresh tomato salad, they are simply delicious! A great alternative to vary the usual chicken breast.

Ingredients (13 ingredients)

4 piece Chicken breast
1 clove Garlic
Extra virgin olive oil
Basil
30 g Peanuts
0.5 piece Lemon (zest and juice)
50 g Parmigiano Reggiano
Salt
250 g Piccadilly tomatoes
Basil
Extra virgin olive oil
Balsamic vinegar
Salt

Preparation (5 steps)

Pesto preparation

Thermomix® Setting

20 Sec./Speed 7

In the Thermomix bowl, insert a handful of fresh basil, 30g of peanuts, the zest of half a lemon, 50ml of extra virgin olive oil, the juice of half a lemon and 50g of grated Parmigiano Reggiano. Add a pinch of salt and blend for 20 Sec./Stufe 7. Scrape down the sides and blend again for 10 Sec./Stufe 7, until a homogeneous pesto is obtained.

Filling the rolls

Lay the slices of chicken breast on a work surface and evenly distribute the prepared pesto on each slice. Roll the chicken slices onto themselves, forming rolls. Secure each roll with kitchen twine.

Cooking the rolls

In a pan, heat 3 tablespoons of extra virgin olive oil with a clove of garlic in its skin. When the oil is hot, add the chicken rolls and brown them evenly on all sides for about 10 minutes over medium heat, turning them occasionally. Make sure they are well cooked inside as well.

Salad preparation

While the rolls are cooking, wash and cut 250g of cherry tomatoes in half. In a bowl, season the tomatoes with a few leaves of chopped fresh basil, 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar and a pinch of salt. Mix well.

Service

Once cooked, remove the rolls from the pan and let them rest for a couple of minutes. Cut the rolls into slices and serve hot, accompanied by the tomato salad.