It is better to freeze the pesto and then cut it into stripes as it is easier to roll the chicken breasts without the pesto oozing out of the sides.
I served it with Jacket Potatoes but another great way to serve this dish is with Potato Croquettes. Although I have been making potato croquettes for ages, I never posted the recipe and as it is a dish my mother used to make in Cyprus often, so I have added it in my other blog, where I will be adding all my Cypriot recipes.
Preparation time: 30 minutes
Cooking time: 30 – 40 minutes
8 pieces of boneless skinless chicken breasts
1 cup frozen red pepper pesto
Salt and freshly ground black pepper
Feta (I used low fat)
1 cup bread crumbs made from Arkatena rusks
1/2 cup all bran flakes
½ cup roasted, salted almonds
½ cup milk
½ cup flour
Place bread rusks, bran flakes and almonds in a food processor (or use a spice grinder) and powder.
Wash and dry chicken breasts. Use a mullet or a rolling pin to completely flatten them and then season with salt and pepper.
Place 1 piece of frozen pepper pesto in the centre of each chicken breast and add feta on top. Fold and secure with a wooden toothpick.
In a shallow dish, add the bread crumb mixture and in another add the flour.
Beat the eggs and add the milk.
Coat the chicken breasts with flour.
Dip chicken pieces into egg-milk, then coat evenly with bread crumb mixture.
Line a baking tin with a big piece of parchment paper.
Place coated chicken in prepared pan and loosely cover with parchment paper.
Preheat oven at 180 degrees C and bake about 35 minutes or until chicken is cooked.
Remove toothpicks and serve immediately.
Kopiaste and Kali Orexi,