Enjoy endless variations on this chicken dish, such as adding a slice of prosciutto or spicing up the breading. If you can’t find chicken cutlets at the supermarket, simply take 2 skinless, boneless chicken breast halves and slice them in half horizontally before pounding thin.
Ingredients:
- 3/4 cup Italian-seasoned breadcrumbs
- 1/4 cup Parmesan cheese
- 1 egg, lightly beaten
- 3/4 cup plus 2 tablespoons prepared pesto, divided
- 4 chicken cutlets (about 1 1/4 pounds)
- Salt and pepper, to taste
Directions:
Preheat the oven to 350 degrees F. Lightly grease a baking dish.
In a shallow bowl, mix the breadcrumbs with the Parmesan cheese. In a separate shallow bowl, gently whisk the egg with 2 tablespoons of the pesto.
Pound the chicken to 1/4-inch thick. Season with salt and pepper. Spread about 2 or 3 tablespoons of pesto over the chicken. Starting at the smaller end, roll the chicken breast up like a pinwheel. Secure with toothpicks then dip the rolled chicken in the egg and then roll it in the breadcrumbs. Place the chicken rolls in the prepared baking dish toothpick-side down. Lightly coat them with cooking spray.
Bake the chicken for 20 to 30 minutes, depending on the size of your cutlets, or until cooked through and the juices run clear. Remove the toothpicks and serve.
