Pine Nut & Pesto Chicken Roulade

This dish would make an elegant meal for Easter. It's fresh ingredients signify that spring is here. It's presentation would impress your family and friends.

6 skinless chicken breast, pounded thin
6 slices ham or prosciutto
2-3 tbsp pine nuts, toasted lightly + extra
1/2cup pesto + extra
1/2 of a roasted red pepper, minced

1 cup breadcrumbs, seasoned
1 egg, beaten with 2tbsp water

2 cups sliced mushrooms
2 cloves garlic, sliced thinly
1/2cup white wine
sea salt & pepper to taste
EVOO for cooking

Place one chicken breast on a clean plate or cutting board. Spread some pesto onto chicken top with deli meat, then a strip of pepper and a sprinkle of pine nuts. Starting from the pointy end begin to roll into a bundle and "pin" together with toothpicks to hold ingredients together. Continue until all chicken breasts are finished.

In a pie plate or wide dish whisk egg & water. Dip each breast into the mixture, turning to coat.

Roll into crumbs to coat and place into a casserole dish coated lightly with olive oil. Drizzle lightly on top or use a aerosol bottle to mist the top with oil.
Bake in a preheated 375F oven for 30-40 min.

Meanwhile, begin to make sauce by sauteing garlic in 1-2tbsp olive oil, when slightly golden add mushrooms and caramelize on med. high heat. When golden brown add wine, 1tbsp each pesto & pine nuts and cook for 5 min. more to cook off some of the alcohol.

Serving Suggestion:
Remove toothpicks from chicken and slice into 3-5 pinwheels on the diagonal. Drizzle with sauce. Enjoy with love!

Serves 6