ITALIAN HERB CHICKEN BRACIOLE RECIPE FOR TODAY

ITALIAN HERB CHICKEN BRACIOLEPREP TIME: 25 MINUTES
COOKING TIME: 40 MINUTES
SERVINGS: 8
You can’t beat these pesto parmesan cream cheese-stuffed chicken breast filets. Simply serve over hearty marinara and enjoy.

INGREDIENTS

8 Thinly Sliced Chicken Breast Fillets
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
½ cup pesto
½ cup grated Parmesan cheese
3 cups marinara sauce

NUTRITIONAL INFORMATION (PER SERVING)

Calories: 400
Fat: 26g
Saturated Fat: 10g
Sodium: 1110mg Carbohydrate: 12g
Sugars: 7g
Protein: 34g

PREPARATION

Heat oven to 375°F.
To make the filling, combine the cream cheese, pesto, and Parmesan cheese in a small bowl. Portion into 8 servings, about 2 tablespoons each.
On a clean work surface, place one chicken breast fillet between two pieces of waxed paper and flatten using a meat mallet. Flatten until they are even, about 1/4-inch thick. Repeat with remaining fillets.
Season chicken with salt and black pepper.
Place chicken on cutting board. Spread filling in the center of fillet to within ½-inch of the edge.
Beginning at the wide end of the fillet, roll into a spiral. Secure with toothpicks.
Heat olive oil in a 12-inch skillet over medium heat. Cook 3 minutes per side for a total of 6 minutes.
Pour marinara sauce into a 9x13 baking dish. Place chicken in pan. Cover with aluminum foil and bake for 30 minutes or until chicken reaches an internal temperature of 165°F.
Remove toothpicks before serving.