Chicken Pesto Roulades

Four chicken breast pounded thin
6 tablespoons basil pesto
12 sun-dried tomatoes
Eight slices mozzarella cheese
1 cup of whipping cream

Spread each chicken breast with 1 tablespoon pesto, layer each one with three sun-dried tomatoes and two slices of fresh mozzarella cheese. Roll the chicken breast and secure with a toothpick. Dredge each chicken breast in seasoned flour (salt and pepper). Sauté in olive oil until browned, add whipping cream bring to a boil. Lower heat and whisk in remaining 2 tablespoons pesto sauce.Slice roulades in diagonal pieces, serve over fettuccine and pour sauce over entire dish. Enjoy!!!

Serves 4

From krisp58pn@yahoo.com