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Chicken and Pesto Rolls
Source: dLife

Chicken with a rich pesto stuffing.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 135.9
Total Carbs 6.5 g
Dietary Fiber 3.5 g
Sugars 0.3 g
Total Fat 2.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 176.3 mg
Protein 20.0 g
Sodium 177.7 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless skinless chicken breasts
1 pinch  salt
1 pinch  black pepper
6 cup  low fat unsalted chicken broth
1 pinch  fresh basil
0.6667 cup  ground basil leaves
3 each  scallions
1 each  medium garlic cloves
1 tsp  Seeds, sunflower, roasted & salted
1 pinch  salt
1 pinch  black pepper
3 tsp  low fat unsalted chicken broth
1 tbsp  grated Parmesan cheese
3 tbsp  bread crumbs
  1. One at a time, place the chicken halves between two pieces of waxed paper. Pound to 1/4 inch thickness.
  2. Cut cheese cloth into eight 8 inch squares.
  3. Prepare the pesto: Put the basil leaves, scallion, garlic, sunflower seeds, salt (if using), and pepper in a blender or food processor fitted with a metal blade.
  4. Pulse on and off until minced. Slowly add enough broth to make a smooth thin mixture. Stir in cheese and bread crumbs.
  5. Season the chicken breasts with salt (if using).
  6. Divide the pesto between the breasts leaving a border around each edge of each breast.
  7. Starting with the short end, roll up each breast enclosing the pesto completely.
  8. Place in cheese cloth and tie each end with kitchen twine tightly.
  9. Place the chicken broth in a skillet. Bring to a boil.
  10. Then, reducing the heat, add the chicken rolls. Simmer about 20 minutes in a single layer until firm to the touch.
  11. Remove from the stock and remove and discard the cheese cloth.
  12. Arrange on a platter and slice on the diagonal to serve.

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