I spent Family Day at my mother’s place with my youngest daughter Allie, her husband and my grandson. We had 4 generations in her apartment for the afternoon! It was fun watching the interaction between my 82 year old mother and my 14 month old grandson. He was running around playing with her little dog and she was fussing over him. We all enjoyed some Pear Almond Tart and tea and chatted about what is going on in our lives.These simple moments are what we remember when we think back on holidays.
On Sunday my oldest daughter, Marissa came over to help me bake, style and shoot some recipes. We had fun pouring over cookbooks and deciding on which recipes we want to cook and shoot next. It was good quality time and fun to have a food styling assistant for the day.
One family style recipe that we love is this one for Pesto-Stuffed Chicken Rolls from Rose Reisman’s cookbook The Complete Light Kitchen. Rose is a well-known cookbook author from Toronto who has written a series of books on healthy eating. This chicken has such rich flavour from the pesto and pepper stuffing that it does not taste like a low calorie meal, yet it is. I served mine with a wheat berry salad and steamed brocolini.
Pesto-Stuffed Chicken Rolls
Makes 4 servings
4 skinless boneless chicken breasts (about 1 lb)
2 tbsp. light cream cheese, softened
2 tbsp. chopped, roasted red pepper
1 tbsp. pesto
2 tbsp. water or low-fat milk
1/2 cup seasoned breadcrumbs
2 tsp. vegetable oil
Preheat the oven to 425˚F. Line a baking sheet with foil and spray with cooking oil.
Working with one at a time, place the chicken breasts between two sheets of waxed paper and pound to an even 1/4-inch thickness.
Stir the cream cheese and pesto together in a small bowl until smooth. Divide the mixture among the chicken breasts, spreading it thinly over the surface. Scatter the red pepper overtop. Starting at the short end, roll up each chicken breast and secure with a toothpick or small skewer.
Beat the egg and water together in a shallow bowl. Place the breadcrumbs on a plate.
Spray a large non-stick skillet with cooking oil, add the oil and place over medium high heat. Dip each chicken roll in the egg mixture, then coat in the breadcrumbs. Cook, turning occasionally, for 3 minutes or until well browned on all sides. Transfer to the prepared baking sheet.
Bake for 14 to 16 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the toothpicks and serve whole or slice the rolls into medallions.
Recipe from The Complete Light Kitchen by Rose Reisman