Friday, March 1, 2013

Pesto Chicken Rolls

Pesto Chicken Rolls
My own original recipe.
Prep Time: 25 minutes / Cook Time 35 minutes


3 chicken legs (remove the bone and leave the skin on)
3 tbsp olive oil
Ground black pepper and salt

For The Pesto:

4 oz fresh basil - trim
3 cloves garlic
1 tbsp fresh oregano
2 teaspoon ground black pepper
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp lemon zest


Using a food processor, blend the garlic and the basil to make the pesto.  Then add the olive oil, ground black pepper, lemon zest, lemon juice and salt into the food processor.  When finished, take it out and divide the pesto into three parts.

Place the chicken onto a cutting board and place one part of the pesto on top, then roll the chicken.  Tie up all the chicken rolls then marinate with ground black pepper, 2 tbsp olive oil, and salt.

Heat the remaining one tbsp olive oil and fry the chicken roll until golden, then continue cooking in 350 degrees oven for about 30 to 35 minutes. Cut and serve.


Post a Comment