Description
Delicious and easy Chicken Pesto Roll-Ups featuring tender chicken breasts layered with flavorful pesto, fresh tomato slices, and gooey mozzarella cheese. Seared to golden perfection on the stove and finished in the oven for a succulent and visually stunning meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs chicken breasts (4 medium/large chicken breasts)
- 1 tsp garlic salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Fillings and Toppings
- 1/2 cup pesto sauce (about 8 Tbsp total)
- 8 oz mozzarella cheese, shredded (reserve 2 oz for topping)
- 2 medium tomatoes, thinly sliced into 16 rings
- 1 cup cherry tomatoes (optional)
- 1 Tbsp fresh basil leaves, shredded (optional garnish)
Cooking Fats
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Instructions
- Prepare Chicken Cutlets: Preheat the oven to 425ËšF. Cut each chicken breast in half lengthwise to create 8 thin cutlets. Place each cutlet in a quart-sized Ziploc bag or between two sheets of plastic wrap, then pound them gently with a meat mallet or rolling pin until they are about 1/8″ thick. Season both sides evenly with garlic salt and black pepper.
- Assemble the Roll-Ups: Spread 1 tablespoon of pesto sauce in the center of each flattened chicken cutlet. Top with two thin slices of tomato and sprinkle 2 to 3 tablespoons of shredded mozzarella cheese over the tomato slices. Tightly roll each cutlet around the fillings and secure both ends with toothpicks to hold the shape.
- Sear the Roll-Ups: Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet. Place the chicken roll-ups in the hot skillet and sear them on all sides until they’re golden brown, approximately 4 minutes per side, totaling about 8 minutes on the stovetop.
- Bake to Finish: Once seared, sprinkle the tops of the chicken roll-ups with the remaining 2 ounces of mozzarella cheese and scatter the cherry tomatoes (if using) around them in the skillet. Transfer the skillet to the center rack of the preheated oven. Bake at 425ËšF for 13-15 minutes, depending on the size of your chicken breasts (13 minutes for medium and up to 15 for larger breasts), or until an instant-read thermometer inserted into the center of the chicken registers 160ËšF. Remove from oven and garnish with shredded fresh basil leaves if desired before serving.
Notes
- For even cooking, pound chicken breasts thin to about 1/8 inch.
- Use toothpicks to keep roll-ups secure during searing and baking.
- Adjust baking time based on the size of the chicken breasts.
- Using fresh basil leaves as garnish adds bright color and fresh flavor.
- The cherry tomatoes are optional but add a nice burst of sweetness and acidity.
