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

Servings

8

 

Calories

400

Per Serving

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: , Cooking: Serves
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

Ingredients

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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.

Nutrition Facts

Calories400
Fat26g
Saturated Fat10g
Sodium1110mg
Carbohydrate12g
Sugars7g
Protein34g
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