Game Day Goodie: Pesto Chicken Roll-Ups
What you will need
1 cup fresh Italian parsley leaves
1 cup fresh basil leaves
2 tbs fresh oregano leaves
2 tbs fresh sage leaves
1 clove garlic, crushed
1/3 cup grated Parmesan cheese
3 tbs pine nuts
1 tbs lemon juice
6 chicken cutlets (about 4.5 oz each)
Preheat grill to 400 degrees F.
Combine parsley, basil, oregano, sage, garlic, parmesan, pine nuts and lemon juice in a food processor. Pulse until it becomes a paste, about 1 minute. Set aside.
Cover a cutting board with plastic wrap, place one or two chicken cutlets on the plastic and then cover cutlets with a second piece of plastic wrap. Using a meat tenderizer, pound chicken from center outward. Flip chicken and both layers of plastic wrap and pound the underside, achieving long pieces of meat. Once cutlets reach ¼ – inch thickness, repeat the process with remaining cutlets.
Remove chicken from plastic wrap and spread 1 to 2 tbs of pesto over each piece in an even, thin layer.
Begin rolling chicken from the widest end as tightly as possible. Fully coat all roll-ups with cooking spray and place on preheated grill. Use tongs to turn chicken rolls over every 3-5 minutes until they are cooked to an internal temperature of 165 degrees F and desired crispiness is achieved.
If rolls begin to unravel, poke them all the way through with a toothpick or skewer. Remove from grill and let stand 10 minutes before serving.