Italian Herb Chicken Braciole

You can’t beat these pesto parmesan cream cheese-stuffed chicken breast filets. Simply serve over hearty marinara and enjoy.

PREP
25
Minutes
COOKING
40
Minutes
SERVES
8
People
CALORIES
400
Per Serving
PROTEIN
34
Grams

Ingredients

8 Sanderson Farms® Thinly Sliced Chicken Breast Fillets

½ teaspoon salt

¼ teaspoon black pepper

1 Tablespoon olive oil

1 (8 ounce) package cream cheese, softened

½ cup pesto

½ cup grated Parmesan cheese

3 cups marinara sauce

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Directions

1. Heat oven to 375°F.

2. To make the filling, combine the cream cheese, pesto, and Parmesan cheese in a small bowl. Portion into 8 servings, about 2 Tablespoons each.

3. On a clean work surface, place one chicken breast fillet between two pieces of waxed paper and flatten using a meat mallet. Flatten until they are even, about 1/4-inch thick. Repeat with remaining fillets.

4. Season chicken with salt and black pepper.

5. Place chicken on cutting board. Spread filling in the center of fillet to within ½-inch of the edge.

6. Beginning at the wide end of the fillet, roll into a spiral. Secure with toothpicks.

7. Heat olive oil in a 12-inch skillet over medium heat. Cook 3 minutes per side for a total of 6 minutes.

8. Pour marinara sauce into a 9x13 baking dish. Place chicken in pan. Cover with aluminum foil and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.

9. Remove toothpicks before serving.

10. TIP: Want to feel like you’re at a five-star restaurant? Use a vegetable peeler to create beautiful Parmesan curls to top off your next meal.

NUTRITION FACTS

Calories

400

Fat

26g

Saturated Fat

10g

Sodium

1110mg

Carbohydrate

12g

Sugars

7g

Protein

34g