Chicken pesto rolls up. 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! Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice.
Sprinkle with salt and pepper to taste.
Place one slice of cheese over the pesto.
Roll up tightly, and secure with toothpicks.
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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! Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice.
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Ingredients Chicken pesto rolls up:
- Require 4 - large med Chicken breast.
- You need to taste - Garlic salt.
- Prepare to taste for Black pepper.
- You need 1/2 for cup(8tbsp)pesto sauce.
- Need 8 oz for shredded mozzarella cheese(reserve 2 Oz for topping).
- Require 1 for large or 2 medium tomatos,thinly slice into 12 rings.
- Give 1 cup of cherry tomatoes,optional.
- Require of Fresh basil leaves, shredded,optional garnish or parsley.
- Need 1 tbsp of olive oil.
- Provide 1 tbsp of butter.
Place in a lightly greased baking dish. If time allows, marinate the chicken to make it more flavorful and tender. Try adding some bacon to the inside of your chicken breast pesto roll up. This is a great option for guys who love bacon and when serving a large crowd for dinner.
Chicken pesto rolls up start cooking:
- Cut each the chicken breast in half lengthwise to make 8 thin cutlets, pound each cutlet to an eighth of an inch thickness. The easiest and cleanest way to do this is using Ziploc bag.
- Arrange all of your cutlets on a large cutting board or u using baking sheet and seasons both sides with garlic salt and black pepper.
- Place a tbsp of pesto sauce each cutlet and spread it evenly in the center.
- Very thinly slice one large tomato into 12 rings and u need 2 slices for each chicken cutlet.
- Sprinkle the top with 2 or 3 tbsp of shredded mozzarella cheese.
- Tightly roll up each cutlet and secure the end with a toothpick.
- Preheat oven to 425° and place a large oven safe skillet over medium-high heat with 1tbsp of olive oil and 1 tbsp of butter. Once the butter is done sizzling add the chicken roll ups with the toothpick side up. Dear the roll ups 4 minutes per side or 8 Mon of total cooking time on the stove.
- Turn of the stove and sprinkle the tops with Ur remaining mozzarella cheese and 1 cup cherry tomatoes. Transfer to the oven and bake at 425° for 13 to 15 minutes until the chicken is fully cooked through.
- Add garnish fresh basil.
Roll up and secure with toothpicks. Spread the pesto on the chicken, and roll up tightly, securing the rolls closed with toothpicks. Spread some flour on a plate, and lightly dredge the rolls in flour, tapping off the excess. Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own!
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