Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, February 28, 2016

Arugula Pesto Stuffed Chicken

I love pesto, and like
experimenting with different ingredients to make it. Here is one version you may not have tried..yet.

6 thin chicken cutlets

3 cups fresh baby arugula
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
half tsp sea salt
1 tsp cracked black pepper
3/4 cup walnuts, I like to toast mine in a  dry skillet for 4-5 minutes and cool.
1/2 lemon juiced and zested
1 large clove garlic, chopped
Italian seasoning, I like the McCormick Italian grinder seasoning.

combine pesto ingredients in a food processor or mini chopper and process until chunky.
Slowly drizzle in olive oil until smooth, but not soupy. I use about 1 tbsp.

In a large casserole dish spread a little Olive oil. Place 1 chicken cutlet flat and spread with pesto. Fold one side up and then roll the rest up tightly. Place seam side down in casserole dish. Repeat with the rest of the chicken. Sprinkle Italian seasoning on top and more black pepper. Bake in preheated 375 degree oven for 25-30 min or until a fork goes through the chicken easily.

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