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Butterfly the chicken by cutting horizontally almost in half. Open like a book, place between sheets of plastic wrap and pound to 1/4" inch thick or less. Spread Roasted Red Bell Pepper Pesto generously on chicken breast and roll, gently pressing filling toward center. Tie roulade with string and place on lightly oiled
grilling rack. Grill until all sides are seared, about 10 minutes, saving
pesto
that drips from the roulade to pour over when serving. |
