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Rolled Chicken Breast

Pesto and Sun-Dried Tomato Rolled Chicken Breast Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lb total)
  • 1/4 cup basil pesto
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup shredded low-moisture mozzarella
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • Toothpicks

Method
 

  1. Preheat oven to 375°F (190°C). Butterfly and pound chicken breasts to 1/4-inch thickness; season both sides with salt and pepper.
  2. 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.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls on all sides until golden, about 3 to 4 minutes.
  4. Transfer skillet to oven and bake 20 to 25 minutes, until internal temperature reaches 165°F (74°C).
  5. Rest 5 minutes, remove toothpicks, slice into rounds, and serve with pan juices.

Notes

Letting the chicken rest is important for juicy meat. Use an instant-read thermometer to check doneness without overbaking. Pesto varies in saltiness, so taste yours before adding extra salt to the chicken.