Find The Recipe:
Chicken Pesto Roll Ups
Heavenly homemade pesto and sweet yet tart sun-dried tomatoes come together with thinly sliced chicken breast for these tasty and unique pesto chicken roll ups. You’ll enjoy a blast of flavor in every bite!
Ingredients
• 3 chicken breast horizontally cut and pounded flat into cutlets
• 1/2 cup sundried tomatoes finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1 cup mozzarella cheese shredded
• 1 cup Parmesan cheese freshly grated
Pesto:
• 2 cups fresh basil leaves loosely packed
• 3 whole cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1/4 cup pine nuts
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Take one piece of chicken and horizontally cut it in half. Take the half and place it in between 2 sheets of plastic wrap and pound it flatter. Finish with all the chicken breast.
- Lay out the chicken cutlets and sprinkle them on both sides with salt, pepper and garlic powder.
- Spread 1 tablespoon of the pesto mixture onto the chicken breast along about 1/2 tablespoon of sundried tomatoes. Roll up tightly and secure with toothpick.
- In an oven safe dish, heat up 2 tablespoons of olive oil on the stove top over medium high heat. Add in the chicken and let brown on all sides. About 6-8 minutes.
- Using the leftover pesto, mix it together with cream and leftover sundried tomatoes. Pour over the chicken.
- Remove from heat, sprinkle with cheeses and place in oven. Bake for 15-20 additional minutes until chicken safely reaches a temperature of 165 degrees Fahrenheit.
Pesto:
- Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
- Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth.
- Store in an airtight container in the fridge for 5 to 7 days.
*Recipe on video and text may differ from each other!
How to cook Chicken Pesto Roll Ups:
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