Let’s roll: Chicken pesto rollups and chicken fajita rollups for the win.


By JULIE BRINKLEY


These two recipes for chicken pesto rollups and chicken fajita rollups not only make an appealing dish, they are also tasty and healthy.


To watch a video on how to prepare these dishes, click here.


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Chicken pesto rollups


36.4 oz. raw chicken breast


1/2 teaspoon garlic powder


1/4 tsp salt


1 teaspoon pepper


6 tbsp pesto

8 oz shredded reduced-fat mozzarella


1 ½ cups roma tomatoes


1 ½ cup cherry tomatoes


½ cup chopped basil


10 1/4 second sprays of 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.)

Spread 1 tbsp pesto onto 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 a toothpick.

Preheat large oven-safe skillet over medium/high heat with 1 tbsp oil. Add chicken roll-ups and sear on both sides until golden (4 minutes per side or 8 minutes total on the stove).


Sprinkle top with remaining cheese and 1 cup of cherry tomatoes.


Place the skillet on the center rack of oven and bake for 13-15 minutes.


To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top.


Makes 6 servings.

Chicken Fajita Roll-Ups

For the marinade:


1 tbsp olive oil


4 tsp lime juice


1 clove garlic, minced


1 tsp chili powder

½ tsp cumin


½ tsp dried oregano


½ tsp salt


Pinch of cayenne pepper (optional)


2 tbsp cilantro, chopped

For the chicken:


27 oz. raw boneless, skinless chicken breasts


½ red bell pepper, sliced


½ yellow bell pepper, sliced


½ green bell pepper, sliced

HOW TO MAKE IT


In small bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.


For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices.


Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for an hour to overnight.

Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick.


Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.


Brush top of chicken with remaining marinade and bake, uncovered at 375 for 25 to 30 minutes.


Serve with cilantro lime cauliflower rice and enjoy!


Makes 3 servings.