This recipe is courtesy of my dad. I haven’t made this myself, but it sounds excellent so I told him I’d post it to my blog. Also, as a note this recipe can easily be gluten free by using gluten free breadcrumbs. I’d imagine it’s hard to find gluten free breadcrumbs in stores, but making gluten free breadcrumbs at home is a piece of cake. To make them use gluten free bread and season with Italian seasoning. Here’s a good link on how to make breadcrumbs.
Ingredients: Chicken breasts (boneless and skinless), Bread Crumbs (Italian style), Toothpicks, Simply Boulder Lemon Pesto
Directions: Place each individual chicken beast into a plastic bag. Pound until approximately 1/4th of an inch thick. Place all chicken breasts into a plastic bag. Marinate in SBLP overnight.
Remove marinated chicken breasts from plastic bag. Sprinkle bread crumbs on the inside of each breast. Roll tightly and use toothpicks to keep breast from opening when cooking.
Grill until chicken is thoroughly cooked and have beautiful grill marks. To insure that the chicken is properly cooked use a quality meat thermometer.
Remove chicken from grill and remove all toothpicks. Slice the rolled chicken into 1/2″ to 3/4″ “pinwheels and arrange the pinwheels on the serving plate. Liberally drizzle the Simply Boulder Lemon Pesto sauce on the pinwheels.
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