Ingredients
- 4 chicken breasts
- 120 g Genovese Pesto in sunflower oil
- 120 g sun-dried tomatoes in sunflower oil
- 40 g Parmigiano Reggiano, thinly shaved
- 2 tablespoons extra virgin olive oil
- 1 sprig of rosemary
- Salt
- Black pepper
Preparation of the recipe
1
Butterfly the chicken breasts and gently pound them between two sheets of parchment paper until you have a fairly even surface.
2
Spread a generous layer of pesto over the chicken, leaving about 1 cm clear around the edges. Add the Casa Rinaldi sun-dried tomatoes and a few thin shavings of Parmigiano Reggiano.
3
Roll the chicken up tightly and secure with kitchen twine.
4
Sear the roulades in a pan with extra virgin olive oil and rosemary, then finish cooking in the oven at approximately 180°C until fully cooked.
5
Let the roulades rest for a few minutes before slicing into thick pieces.
