Oh my goodness I love this recipe. It was easy and yummy. I served with with red potatoes and a salad. It was perfect. Lots of flavor with the pesto inside. It calls for a slice of tomato inside, which you can do, but instead I used sun dried tomatoes in a jar (drained). I love sun dried tomatoes. I got this great recipe from Natasha’s Kitchen. I love her recipes. I will have her link at the bottom of the recipe. ENJOY 😆
Calories: 295 kcal
Servings: 8 chicken roll-ups
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)
8 oz Mozzarella cheese, shredded, (reserve 2 oz for topping)
2 tomatoes (medium) thinly sliced into 16 rings (I like to use 1 jar of Julian cut sun dried tomatoes for the inside (drained) but you can use which ever you prefer)
1 cup cherry tomatoes
1 Tbsp Fresh basil leaves shredded, optional garnish
1 Tbsp olive oil
1 Tbsp unsalted butter
1. 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.
2. 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.
3. 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).
4. 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.