Chicken Breasts with Parmesan Pesto

Page 146

| Course Type: Main Courses

(1 review)

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Recipe Review

These were easy to cook but a bit hard to get rolled up. This may have been my fault. I did pound the breasts before spreading on the pesto. I didn't have string so I used tooth picks to hold them closed. I was afraid they wouldn't get browned since you cook them for 20 minutes on each side with the lid on but they browned perfectly and were moist and delicious.

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