Chicken Pesto Roulades

You need the skin left on, and you need the whole boneless breast in one piece - This is an especially attractive summer appetizer.

Serves: 6-8

Ingredients

6 8-ounce chicken breasts, boned, with skin left on
1 1/2 cups pesto
1 1/2 cups chicken stock
Garnish:
Fresh basil leaves
Cherry tomatoes

Method

  1. Pound breasts, skin side up, until very thin. Preheat oven to 300F.
  2. Spread each chicken breast with pesto and roll up. Fasten with toothpick to hold and put in an ovenproof dish. Add chicken stock to dish. Cover, and bake 40-60 minutes
  3. Remove from oven and cool. Refrigerate 4 hours at least, wrapped individually in plastic.
  4. To serve, slice about 1/2 inch thick and arrange on platter. Garnish with fresh basil sprigs and cherry tomatoes.

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