Chicken Pesto Roll-Ups
Chicken breast cutlets stuffed with pesto, tomato, and mozzarella, seared then baked with cherry tomatoes.
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Natashas Kitchen- •4 Chicken breastscut in half lengthwise to make 8 thin cutlets; pounded to 1/8-inch thickness
- •Garlic saltto season both sides
- •Black pepperto season both sides
- •1 tablespoon Pesto sauceper cutlet (8 tbsp total)
- •1 Tomatolarge; thinly sliced into 12 rings; 2 slices per cutlet
- •2 to 3 tablespoons Mozzarella cheeseshredded; sprinkled over cutlets (plus remaining for topping)
- •1 tablespoon Olive oilfor searing
- •1 tablespoon Butterfor searing
- •1 cup Cherry tomatoesadded before baking
- •Fresh basil(optional)for garnish
- •Toothpicksto secure roll-ups
- 1
Preheat oven to 425°F (218°C).
1 min
- 2
Cut 4 chicken breasts in half lengthwise to make 8 thin cutlets. Pound each cutlet to an even 1/8-inch thickness (use a zip-top bag to keep it clean).
10 min
- 3
Arrange cutlets on a cutting board or baking sheet. Season both sides with garlic salt and black pepper.
2 min
- 4
Spread 1 tablespoon pesto sauce over the center of each cutlet.
2 min
- 5
Thinly slice 1 large tomato into 12 rings. Place 2 tomato slices on each cutlet.
3 min
- 6
Sprinkle each cutlet with shredded mozzarella (about 2–3 tablespoons). Roll up tightly and secure with a toothpick.
4 min
- 7
Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. When butter is sizzling, add chicken roll-ups toothpick-side up and sear about 4 minutes per side (about 8 minutes total).
8 min
- 8
Turn off heat. Sprinkle tops with remaining mozzarella and add 1 cup cherry tomatoes to the skillet.
1 min
- 9
Transfer skillet to oven and bake at 425°F (218°C) for 13–15 minutes, or until chicken is fully cooked through.
14 min
- 10
Garnish with fresh basil if desired. Remove toothpicks before serving.
1 min
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