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Pesto Chicken Roll Ups Recipe

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3.9 from 62 reviews

Delicious and elegant Pesto Chicken Roll Ups featuring tender chicken breasts stuffed with fresh basil pesto and sun-dried tomatoes, baked in a creamy cheese sauce for a flavorful and satisfying main dish.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Pesto Ingredients

  • 2 cups fresh basil leaves (loosely packed)
  • 3 whole garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 1/4 cup pine nuts

Chicken Roll Ups

  • 3 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup finely chopped sun-dried tomatoes
  • 2 tablespoons olive oil

Sauce and Topping

  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the chicken roll ups later.
  2. Make the Pesto: In a food processor or blender, combine the fresh basil leaves, garlic cloves, grated Parmesan cheese, olive oil, and pine nuts. Blend until you achieve a smooth pesto sauce. Set this aside for stuffing and sauce preparation.
  3. Prepare Chicken: Slice each chicken breast horizontally to create two even, thinner pieces. Place a piece of chicken between two sheets of plastic wrap and use a meat mallet to pound it into an even, thin layer, repeating this for all pieces.
  4. Season Chicken: Lay out the flattened chicken pieces and evenly sprinkle both sides with salt, black pepper, and garlic powder to season them thoroughly.
  5. Assemble Roll Ups: Spread about 1 tablespoon of pesto evenly over each chicken piece. Then, add approximately 1/2 tablespoon of finely chopped sun-dried tomatoes on top. Roll each piece tightly and secure with a toothpick to hold the shape.
  6. Brown Chicken Roll Ups: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken roll ups and brown them by rotating every 2 minutes until they develop a golden crust on all sides.
  7. Prepare Creamy Sauce: Mix the remaining pesto and sun-dried tomatoes with the heavy cream in a bowl. Pour this sauce evenly over the browned chicken roll ups in the skillet. Then sprinkle shredded mozzarella and grated Parmesan cheese over the top.
  8. Bake: Transfer the skillet directly into the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165℉ ensuring it’s cooked through. Serve the roll ups hot.

Notes

  • Use a meat thermometer to check the internal temperature of the chicken for safe consumption.
  • If pine nuts are unavailable, walnuts or almonds can be substituted in the pesto.
  • Sun-dried tomatoes packed in oil give the best flavor, but drained dry ones can be rehydrated in warm water before chopping.
  • For a dairy-free option, substitute heavy cream and cheeses with plant-based alternatives.
  • Secure chicken roll ups tightly with toothpicks to prevent unrolling during cooking.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://ellarecipe.com/pesto-chicken-roll-ups-recipe/