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Chicken Roulade with Pecorino Pesto and Mushroom Sauce

A creamy mushroom sauce tops this delicious, savory chicken roulade filled with our Pecorino Pesto.
Course Main Course
Cuisine American

Ingredients
  

Chicken:

  • 1 cup Locatelli Pecorino Pesto
  • 3 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 tbsps olive oil

Mushroom Sauce:

  • 2 tbsps butter
  • 10 oz white mushrooms sliced
  • ½ cup dry white wine
  • ¼ cup chicken broth
  • ¼ cup heavy cream
  • 1 tbsp parley chopped
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • To butterfly chicken: Slice chicken breast in half, lengthwise, about 2/3 of the way through. Do not cut all the way through. Fold open the chicken breast and lay flat on plastic wrap. Pound out to about 1/4” thickness.
  • Spread each chicken with about 4 tbsp of Locatelli pesto. Roll up each breast and secure with toothpicks or butcher’s twine.
  • Heat olive oil in a large pan over medium-high heat. Brown chicken on all sides. Place chicken on baking sheet and cook in over until cooked through, approximately 15 minutes.
  • Let chicken rest for 5 minutes. Slice each piece into 3 pieces. Place on a serving tray, pour mushroom sauce over top. Serve with seasoned rice, vegetables or orzo, tossed with butter and garlic.

Mushroom sauce:

  • In same pan as the chicken, add 2 tbsps butter, once melted, add mushrooms. Cook until slightly browned.
  • Stir in white wine, chicken broth, cream, parsley, salt & pepper. Let sauce come to a low boil, scraping brown bits from bottom of pan and it cooks.
Keyword chicken roulade, pesto chicken, stuffed chicken