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Spinach Pesto Chicken Rolls
Spinach Pesto Chicken Rolls
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Cheesy spinach and pesto stuffed chicken breast rolls, cooked in minutes for a delicious meal.
Ingredients:
  • 1 (10 ounce) package frozen chopped spinach
  • 1 tablespoon water
  • 0.66666668653488 cup grated Parmesan cheese
  • 0.5 cup olive oil
  • 0.33333334326744 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon basil
  • 0.25 teaspoon salt, or more to taste
  • ground black pepper to taste
  • 4 skinless, boneless chicken breasts
  • salt and ground black pepper to taste
  • 4 slices Monterey Jack cheese, cut into strips
  • 0.25 cup melted butter
  • 0.25 cup seasoned bread crumbs
Instructions:
  • Microwave frozen chopped spinach with water until hot, for about 6 to 7 minutes. Let it cool down until manageable. Squeeze out excess liquid. In a food processor, blend spinach with Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper until smooth.
  • Place a chicken breast between two pieces of plastic wrap and pound it with a meat mallet until flattened. Remove the plastic wrap and season the breast with salt and pepper. Spread spinach mixture on the breast, top with Monterey Jack cheese strips, roll the chicken, and secure with toothpicks. Dip the chicken roll in melted butter, then coat it thoroughly with bread crumbs. Arrange the chicken rolls side by side in an 8-inch microwave-safe baking dish with the seam-side down. Cover the dish with plastic wrap, leaving one side slightly uncovered for steam to vent.
  • Microwave chicken rolls for 10-12 minutes until juices run clear, chicken is firm, and internal temperature reaches 165°F (74°C) when tested with a thermometer.

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