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Chicken Rollatini with Kale Pesto Pasta

Stuffed, rolled, and pan seared chicken breasts topped with smoked mozzarella and basil served with garlicky kale pesto pasta.
Difficulty: Easy
Time: 30-35 min
Calories: 765 Fat: 21g Carbs: 83g Protein: 69g

ABOUT THE DISH

We went for a lighter twist on the classic chicken Parmesan. Pounded out chicken breast stuffed with smoked mozzarella are then dusted in flour and pan seared, topped with tomato sauce and more mozzarella. We decided to pack a garlic punch with the pasta as it is made with baby kale, lemon, and lots of garlic.

Ingredients
Kale
Spaghetti
Garlic
Basil
Pecans
Lemon
Flour
Chicken breasts
Smoked mozzarella
Tomato sauce
Toothpicks
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Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot with lid

Medium oven safe sauté pan

Blender or food processor

Meat mallet or small heavy pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Bring 6 cups salted water to a boil in a large pot. Wash and dry all produce. Rough chop baby kale. Chiffonade basil. Mince or grate garlic. Rough chop pecans. Cut lemon in half and juice. Grate smoked mozzarella place into 2 piles. Mix tomato sauce with 1/4 cup water. Remove chicken breasts from package, rinse and pat dry.

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Step 2: PREP THE CHICKEN

Place 1 chicken breast in gallon zip-top bag or between 2 layers of plastic wrap. Lightly pound with flat side of a sauté pan or meat mallet until thin, about 1/4 inch. Repeat with other chicken breasts. Divide half the mozzarella between each breast, roll up and stick with a toothpick to hold in place. Season with a pinch of salt and pepper. Dust each chicken breast with flour to coat.

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Step 3: SEAR THE CHICKEN

Heat 1 Tbsp. oil in medium oven safe sauté pan. Add chicken and sear on all sides until lightly golden, about 3-4 min. Turn off heat, pour tomato sauce over each roll and top with remaining mozzarella. Place in the oven, bake for 8-10 min. While the chicken is baking start cooking pasta (step #4).

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Step 4: COOK THE PASTA

Add spaghetti to boiling water. Stir to avoid sticking and cook for 8-10 min or until al dente.

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Step 5: MAKE PESTO

Combine, kale, garlic, pecans, 2 Tbsp. lemon juice, and 1/2 cup oil into blender or food processor. Slowly pulse until well combined. Toss with cooked pasta. Season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide pasta between 2 plates. REMOVE TOOTHPICKS FROM CHICKEN. Top with chicken parmesan. Garnish with Basil. Enjoy!