-
1
In the bowl of a food processor, combine the drained artichoke hearts, Parmesan cheese, pine nuts, garlic, lemon juice, lemon zest, salt and olive oil.
-
2
Pulse until rough chopped.
-
3
Add the parsley and pulse until combined.
-
4
Set aside.
-
5
Place a chicken breast between 2 sheets of plastic wrap and pound until about 1/2 inch thick.
-
6
Repeat with remaining breasts.
-
7
Salt and pepper the chicken breasts.
-
8
Combine the Artichoke Lemon Pesto with the cup of five cheese blend Italian cheese.
-
9
Place about 1/3 cup in the middle of each breast and beginning at the point end, roll up the chicken, tucking the sides in and place seam side down on a baking sheet.
-
10
You can secure them with a toothpick if desired.
-
11
Place in the fridge for about 1 hour.
-
12
Preheat oven to 350 F. Melt butter in a dish and place the panko breadcrumbs in another dish.
-
13
Dip the bundled chicken breasts in the melted butter and then roll in the panko.
-
14
Place the prepared chicken bundles in a 9 x 13 inch baking dish and pour any remaining melted butter over the tops.
-
15
I also give it a spray with my olive oil sprayer or you could use cooking spray so the breadcrumbs will brown nicely.
-
16
Cook in a 350 F over for about 35 minutes or until chicken is cooked through.
-
17
Turn the broiler on for a couple of minutes if the breadcrumbs need to brown a little more.
-
18
Then remove them from the oven and let them rest about 5 minutes before serving.
-
19
If the chicken breasts are big, I will often slice them into rounds with a serrated knife and place on a serving tray.
-
20
Cooks Note: If you have any pesto left, mix in a couple more tablespoons of olive oil and mix it with hot cooked pasta or use it to spread on crusty Italian bread.
-
21
It is delicious!
-
22
If you dont want to pound the chicken you can also cut a slit in the breast horizontally and stuff the pesto into the slit and secure with a toothpick.
