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Print Recipe
Chicken Roll with Bread Filling and Pesto Recipe
This poultry roll is made in the manner of Italian porchetta, which is traditionally made from pork. If you want more roll , take a Turkey breast; smaller- chicken will do! The role of the " crust " here will be performed by the bacon covering the roll. Definitely, this roll can become a decoration of the holiday table. And, at the same time, in cold form, it is suitable as a snack. Pesto sauce makes the cut very attractive and delicious!
Cook Time 60 minutes
Servings
Ingredients
Pesto Sauce:
Main course:
Cook Time 60 minutes
Servings
Ingredients
Pesto Sauce:
Main course:
Instructions
  1. Prepare the pesto sauce : grind all the ingredients in a blender and beat until smooth. Chop the ciabatta finely and mix with the pesto and lemon zest. Cut each fillet lengthwise without cutting through to the end and expand. Lightly beat until evenly thick. Season with salt and pepper.
    Prepare the pesto sauce : grind all the ingredients in a blender and beat until smooth.
Chop the ciabatta finely and mix with the pesto and lemon zest.
Cut each fillet lengthwise without cutting through to the end and expand. Lightly beat until evenly thick. Season with salt and pepper.
  2. Tile the strips of bacon.
    Tile the strips of bacon.
  3. Put the fillet on them in a rectangle
    Put the fillet on them in a rectangle
  4. Then distribute the bread filling with pesto.
    Then distribute the bread filling with pesto.
  5. Roll everything up and tie it with twine. Brush with olive oil.
    Roll everything up and tie it with twine. Brush with olive oil.
  6. Bake at 200 degrees for about 30 minutes.
    Bake at 200 degrees for about 30 minutes.
  7. Remove the twine, cut into slices and serve.
    Remove the twine, cut into slices and serve.
  8. Bon appetit.
    Bon appetit.

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