Directions:
- For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
- Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
- Place chicken in a greased 11-in. x 7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course.
- For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices. Yield: 4 main course or 12-16 appetizer servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.52 Kcal (1049 kJ) | ||
| Calories from fat | 215.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.95g | 37% | |
|---|---|---|---|
| Cholesterol | 37.49mg | 12% | |
| Sodium | 481.26mg | 20% | |
| Potassium | 148.53mg | 3% | |
| Total Carbs | 1.52g | 1% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 358.17 Kcal (1500 kJ) | ||
| Calories from fat | 308.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.25g | 37% | |
|---|---|---|---|
| Cholesterol | 53.6mg | 12% | |
| Sodium | 688.08mg | 20% | |
| Potassium | 212.35mg | 3% | |
| Total Carbs | 2.17g | 1% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 12.59g | 18% | |
| Vitamin C | 9.4mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 131.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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