Crispy, juicy and bursting with Italian flavors of basil, prosciutto and cheese, this Pesto Chicken Rollatini is always a hit with family members.
Filet each chicken breast into 2 cutlets. Using a meat mallet pound cutlets into 1/4-1/2 inch thickness.
Preheat oven to 450℉.
In a shallow dish or pie pan whisk eggs and in a seperate dish combine Panko with salt, pepper and grated parmesan.
Dip cutlets into egg mixture and then Panko.
With the cutlets lying flat place 1 tsp of Toasted Walnut Pesto down the length of the cutlets. Layer on top of the pesto 1 slice of prosciutto and 1 wedge of mozzarella.
Roll cutlets and place seam side down into a sprayed roasting pan.
Lightly spray tops of Rollatinis and bake for 25-30 mins or until chicken has cooked though and Panko has become crispy.
Serve with an addittional scoop of pesto over the top of each Rollatini.
*Please us as many organic ingredients as possible.