Chicken Capocollo Roulade - Mastro® San Daniele® Specialty Deli Meats
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Cooking tools:
- Oven
- Skillet
- Baking dish
- Cutting board
- Chef's knife
- Mixing bowl
- Toothpick
- Saucepan
- Tongs
- Plate
Ingredients
- 8 boneless skinless chicken fillets
- 1 tsp (5 mL) each salt and pepper
- 1/2 cup (125 mL) sun-dried tomato pesto
- 8 slices mozzarella or provolone cheese
- 16 slices of
- Mastro® Capocollo
- 16 large fresh basil leaves
- 1 cup (250 mL) all-purpose flour
- 3 eggs, beaten
- 1 cup (250 mL) Italian seasoned bread crumbs
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) olive oil
- Marinara sauce, warmed
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