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A fork and knife slicing into a pesto chicken roll up.
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4 from 1 vote

Pesto Chicken Roll Ups

These Pesto Chicken Roll Ups are made with a quick homemade pesto and sun-dried tomatoes. They have the most delicious creamy pesto sauce and are loaded with gooey cheese.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Sauce
Cuisine: Italian
Keyword: Basil Pesto, Pesto Chicken
Servings: 6 pieces
Author: Caytlin McCleery

Ingredients

Pesto

  • 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 breast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup finely chopped sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a food processor or blender, combine 2 cups fresh basil leaves, 3 whole garlic cloves, 1/2 cup grated Parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts. Blend until smooth. Set aside.
  • Slice each chicken breast in half horizontally to create two even pieces. Working one at a time, place a piece of chicken in between 2 sheets of plastic wrap. Use a meat mallet to pound it into an even, thin piece.
  • Lay out the thin chicken pieces and sprinkle them on both sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder
  • Spread a thin layer of pesto onto each piece of chicken, using about 1 tablespoon per piece. Place the remaining pesto into a small mixing bowl. Spread a 1/2 tablespoon portion of the sun-dried tomatoes on top of the pesto, placing the remaining tomatoes in with the pesto. Roll up each piece tightly and secure with a toothpick.
  • In a large oven-safe skillet, heat 2 tablespoons olive oil on the stove over medium-high heat. Add in each chicken roll up and brown, rotating every 2 minutes.
  • Stir 1/2 cup heavy cream into the bowl with the remaining pesto and sun-dried tomatoes. Pour over the chicken. Sprinkle 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese on top.
  • Transfer the skillet directly into the oven. Bake for 15-20 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve hot.

Video

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Nutrition

Serving: 1piece | Calories: 506kcal | Carbohydrates: 11g | Protein: 27g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1024mg | Potassium: 669mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 6mg | Calcium: 359mg | Iron: 2mg
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