Pesto and Sun-Dried Tomato Rolled Chicken Breast
This rolled chicken breast is the sort of dinner that looks harder than it is. You spread a quick pesto and sun-dried tomato filling over thin chicken cutlets, roll them up, and bake until the cheese melts and the tops turn golden. The filling keeps the meat juicy and gives every bite a salty, herby kick.
It comes together with about 15 minutes of hands-on work. If you are after a reliable weeknight recipe with a little extra flair, this one delivers.
Why This Rolled Chicken Works
I love how this dish turns chicken breast, which can dry out so fast, into something that stays moist from edge to edge. The pesto and sun-dried tomatoes baste the meat from the inside while the outer surface browns and catches a little caramelization.
The flavor is big and bright. Basil pesto brings freshness, sun-dried tomatoes add a deep savory tang, and the cheese melts into the filling, helping to hold everything together. It is a recipe I keep returning to because it comes out right every time.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lb total): butterfly and pound to an even 1/4-inch thickness
- 1/4 cup basil pesto: homemade or good-quality store-bought
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped: the oil-packed kind is softer and tastier here
- 1/2 cup shredded low-moisture mozzarella: part-skim or whole milk both work
- 1 tbsp olive oil: for searing
- Salt and freshly ground black pepper
- Toothpicks: to secure the rolls
Variations and Substitutions
- Different protein: boneless skinless chicken thighs or turkey cutlets work well. Pound them thin and add about 5 minutes to the bake time for thighs.
- No sun-dried tomatoes: use drained roasted red peppers, chopped small.
- Cheese swap: feta or goat cheese bring a tangy bite, while provolone or fontina melt a little creamier.
- Skip the pesto: a spinach and ricotta filling seasoned with garlic and nutmeg is a good substitute.
- A little heat: add a pinch of red pepper flakes to the filling.
Tuscan Pasta Salad is a fresh salad to serve alongside this recipe.
How to Make Pesto and Sun-Dried Tomato Rolled Chicken Breast
Step 1: Butterfly and Pound the Chicken
Preheat the oven to 375°F (190°C). Take the 2 large chicken breasts and use a sharp knife to butterfly each one: slice horizontally through the thickest part, opening it like a book without cutting all the way through. Place each piece between two sheets of plastic wrap and pound to an even 1/4-inch thickness with a meat mallet or rolling pin. Season both sides with a pinch of salt and a few grinds of black pepper.
You want the cutlets roughly the same thickness so they cook evenly and roll up neatly. If your chicken breasts are very thick, slice them in half horizontally before pounding to make the job easier.
Step 2: Fill and Roll the Chicken
Lay the pounded cutlets flat with the smooth side down. Spread the pesto onto each piece, using about 2 tablespoons per cutlet and leaving a half-inch border around the edges. Evenly scatter the chopped sun-dried tomatoes and shredded mozzarella over the pesto, dividing them between the two cutlets.
Roll each cutlet up tightly from the narrow end toward the wider end, tucking the sides in slightly as you go to keep the filling inside. Press gently on the roll to help it hold its shape, then secure the seam with a few toothpicks. The filling will be generous, and that is what keeps the chicken juicy from the inside out.
Step 3: Sear the Chicken Rolls
Heat the 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, carefully place the chicken rolls seam side down in the pan. Sear for about 3 to 4 minutes total, turning with tongs, until all sides are golden brown.
Searing creates a nice crust and deepens the flavor. Use tongs to turn the rolls so they color evenly without unrolling. If any cheese leaks out, just tuck it back in or leave it; it will crisp up and taste great.
Step 4: Bake the Rolls
Transfer the skillet to the preheated oven. If your pan is not oven-safe, move the rolls to a parchment-lined baking sheet first. Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of a roll reads 165°F (74°C).
The chicken will finish cooking through and the cheese inside will melt, bubbling slightly. A little melted cheese might ooze out at the edges, and that just means the filling is luscious and the rolls are ready.
Step 5: Slice and Serve
Let the rolls rest on a cutting board for 5 minutes so the juices settle. Remove the toothpicks, then slice each roll crosswise into thick rounds. Spoon any pan juices over the slices and serve right away while the cheese is still stretchy.
Cutting them into rounds shows off the spiral of pesto, tomato, and melted mozzarella. The chicken stays moist, and every slice gets a bit of the crisp sear from the outside.
A Few Notes for Rolled Chicken
- Use kitchen shears to snip the tough tendon from the chicken breast so the meat lies flat after pounding.
- If your sun-dried tomatoes are very dry (not oil-packed), soak them in hot water for 10 minutes to soften before chopping.
- When rolling, start from the narrower end and roll toward the wider end. Tucking the sides in slightly prevents the filling from spilling out.
- Leftover rolls are delicious sliced cold and tucked into salads, wraps, or grain bowls.
Storing Leftover Rolled Chicken
- Refrigerate: store in an airtight container for up to 4 days.
- Reheating: warm gently in a 300°F oven for 10 to 15 minutes. The microwave works too, but the oven brings back the crisp edges.
- Serve cold: yes, slice them thin and add to sandwiches or salads straight from the fridge.
What to Serve with Rolled Chicken
This dish goes with just about any green vegetable. I like it with roasted broccoli or a simple arugula salad dressed with lemon and olive oil, because the bright acidity cuts through the richness of the cheese. For a starch, buttered orzo or garlic smashed potatoes work beautifully. The pesto and sun-dried tomatoes have enough flavor that a simple side is best.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes, boneless skinless thighs work well. Pound them thin, fill and roll the same way, and add about 5 minutes to the bake time.
How far ahead can I assemble these?
You can fill and roll the chicken, secure with toothpicks, and refrigerate for up to 8 hours before cooking. Let them sit at room temperature for 15 minutes before searing.
What if I don’t have toothpicks?
Use kitchen twine to tie the rolls. Just remember to remove it before slicing.
Can I freeze rolled chicken breast?
Yes, freeze the assembled, uncooked rolls on a tray, then transfer to a freezer bag. Thaw overnight in the fridge before searing and baking.
Pesto and Sun-Dried Tomato Rolled Chicken Breast Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Butterfly and pound chicken breasts to 1/4-inch thickness; season both sides with salt and pepper.
- Spread pesto on each cutlet, leaving a border. Top evenly with sun-dried tomatoes and mozzarella. Roll tightly, tucking in the sides, and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls on all sides until golden, about 3 to 4 minutes.
- Transfer skillet to oven and bake 20 to 25 minutes, until internal temperature reaches 165°F (74°C).
- Rest 5 minutes, remove toothpicks, slice into rounds, and serve with pan juices.
Notes
