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; a 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 festive table. And, at the same time, in cold form it is suitable as a snack. Pesto sauce makes slicing very attractive and delicious!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Pesto Sauce:
Main course:
Instructions
  1. Prepare the pesto sauce: chop all the ingredients in a blender and whisk until smooth. Finely chop the ciabatta and mix with the pesto and lemon zest. Cut each fillet lengthwise, without cutting to the end, and unwrap. Whisk lightly until smooth. Season with salt and pepper.
  2. Lay out strips of bacon.
  3. Lay out the fillets on them with a rectangle
  4. Then distribute the filling for the bread with pesto sauce.
  5. Roll everything into a roll and tie it with twine. Brush with olive oil.
  6. Bake at 200 degrees for about 30 minutes.
  7. Remove the twine, cut into slices and serve.
  8. Bon appetit.
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