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Chicken pesto rollups with fresh basil look fancy, but they’re a cinch to make.



Impress the fam with this delicious recipe for chicken pesto rollups (it’s definitely one of our faves).


Fresh tomatoes, basil and mozzarella make every bite a dreamy one.

WHAT’S IN IT

24 oz chicken breast


1/2 teaspoon garlic powder

1/4 tsp salt

1 teaspoon pepper

6 tbsp pesto

8 ounces shredded reduced-fat mozzarella

1 ½ cups roma tomatoes

1 ½ cup cherry tomatoes

½ cup chopped basil

Non-stick spray

HOW TO MAKE IT

Preheat oven to 425 degrees. Season both sides of chicken with garlic powder, salt and black pepper. (I like to use thin slice breast cutlets.)

Spoon 1 tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese.


Roll the chicken up tightly and seal ends with toothpick.

Preheat large oven-safe skillet over medium/high heat with 1 tbsp oil and.


Add rollups and sear on both sides until golden (about 4 minutes per side).


Sprinkle with remaining cheese and 1 cup of cherry tomatoes.


Place the skillet on the center rack of oven and bake for 13-15 minutes or until internal temp of chicken reaches 160 degrees.

To serve, remove toothpicks then rollups, spooning pan juices and roasted tomatoes over the top.


Top with fresh basil.


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