This recipe was taken from Natasha's Kitchen. I used soy cheese instead to make it kosher. So long as your cheese is gooey and stringy, you will be fine. I tried the recipe without frying and without the cheese and both are vital. However, when following exactly and eating within a few hours of frying, it was heaven on earth.
Natasha's recipes are original and fantastic. Another thing I love about Natasha is her strong faith and the way she rejuvenates her family's ancient traditions and brings them alive and into the modern age through her blog and her unique style. She is a true inspiration to me and I urge you to check out her cooking website.
If you live in the United States, Natasha recommends using Costo's ready made Pesto sauce. For everyone else, you are in luck - she has a recipe for Pesto Sauce.
Chicken Pesto Roll-Ups Recipe:
Prep Time: 19 minutes
Cook Time: 21 minutes
Total Time: 40 minutes
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!
Nutrition Facts
Chicken Pesto Roll-Ups (VIDEO)
Amount Per Serving
Calories 295Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 5g25%
Cholesterol 95mg32%
Sodium 745mg31%
Potassium 520mg15%
Total Carbohydrates 3g1%
Sugars 1g
Protein 32g64%
Vitamin A15.3%
Vitamin C9.4%
Calcium25.6%
Iron4.1%
* Percent Daily Values are based on a 2000 calorie diet.
Q: Have you tried Pesto Chicken?
P.S. These chicken pesto roll ups reheat really well if you’re lucky enough to have leftovers! I hope you and your family love these easy, excellent chicken pesto roll-ups.
If you love chicken, check out her popular one-pan Chicken Madeira.
natasha
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