A pesto filling is rolled inside boneless chicken breasts. After coating with bread crumbs, the chicken is cut into spirals, skewered and broiled.
What You Need
Original recipe yields 8 servings
2 cups chopped fresh parsley
6 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
3 cloves garlic, minced
2 tsp. dried basil leaves
2/3 cup cholesterol-free egg product, divided
1-1/2 cups plain dry bread crumbs, divided
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4 inch thickness
8 wooden skewers
2 Tbsp. margarine or butter, melted
4 cups hot cooked rice
Add To Shopping List
Let's Make It
Preheat broiler. Mix parsley, 4 Tbsp. (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended. Stir in 1/2 cup of the bread crumbs; mix well. Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
Blend remaining egg product and remaining 2 Tbsp. mustard. Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides. Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer. (Each skewer will hold 4 spirals.)
Broil, 6 inches from heat, 10 to 15 min. or until chicken is cooked through, turning occasionally and brushing with the melted margarine. Serve with rice.
Use a blender or food processor to chop large amounts of fresh herbs.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.