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
Featured Ingredient Partners:
Basil:
Harmony Valley Farm
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