Chicken Pesto Roll-Ups
These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! These taste like fine dining with Tuscan flavors but they are so easy to make.
Ingredients
- 2 lbs chicken breasts (4 medium/large chicken breasts)
- 1 tsp Garlic Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- 1/2 cup Pesto sauce (about 8 Tbsp total) (We love Costco's pesto!)
- 8 oz Mozzarella cheese, shredded, (reserve 2 oz for topping)
- 2 tomatoes (medium) thinly sliced into 16 rings
- 1 cup cherry tomatoes optional
- 1 Tbsp Fresh basil leaves shredded, optional garnish
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Instructions
- Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
- Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
- Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
- Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.
Recipe Notes
To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil. Serve with mashed potatoes and asparagus for a fancy (but simple) dinner!
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