Chicken Pesto Roll-Ups

Chicken roll ups stuffed with cheese, juicy tomatoes and pesto sauce


  • Chicken breasts-4 (2 lbs)

  • Garlic Salt, to taste

  • Black Pepper, to taste

  • Pesto sauce -1/2 cup (8 Tbsp)

  • Shredded mozzarella cheese -8 oz (keep 2 oz for topping)

  • Thinly sliced (into 16 rings) tomatoes- 1 large or 2

  • Cherry tomatoes-1 cup (optional)

  • Fresh basil leaves, shredded, optional garnish


  • Preheat oven to 425˚F. Cut each chicken breast in half so you have 8 thin chicken pieces. Pound each piece in a ziploc bag to 1/8″ thick. Season both sides of your thin pieces with garlic, salt and black pepper.
  • Spread 1 Tbsp pesto in the center of each chicken cutlet, top with 2 thin slices of tomato and sprinkle with 2-3 Tbsp shredded mozzarella cheese. Roll the chicken up as tightly as you can and seal ends with a toothpick.
  • Preheat a large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and fry on both sides until golden (4 min per side)
  • Shower tops with remaining cheese and scatter 1 cup of baby tomatoes over the top. Place the skillet on the center rack of your preheated oven and bake 425˚F for 13-15 minutes.




Prep time

40 minutes

Cooking time

20 minutes

Chicken Pesto Roll-Ups