Pesto Stuffed Chicken Rolls
Elevate your weeknight dinner with these irresistible Pesto Stuffed Chicken Rolls, a dish that combines bold Italian flavors and elegant presentation. Tender, juicy chicken breasts are stuffed with fragrant basil pesto, creamy fresh mozzarella, and sweet, tangy sun-dried tomatoes before being rolled, seared, and baked to perfection. This easy yet impressive recipe delivers a crispy golden exterior and gooey interior that’s bound to delight your taste buds. With a quick prep time of 20 minutes, these flavorful chicken rolls are perfect for busy weeknights or special occasions. Serve them with roasted vegetables, a light pasta, or a fresh salad for a complete and satisfying meal. Looking for a dinner idea that’s both simple and gourmet? These pesto-stuffed chicken rolls are your answer!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Basil pesto (store-bought or homemade)
- 4 slices Fresh mozzarella cheese
- 0.25 cup Sun-dried tomatoes, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Italian seasoning
- 2 tablespoons Olive oil
- 8 pieces Toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish with 1 tablespoon of olive oil and set it aside.
Place each chicken breast between two pieces of plastic wrap or parchment paper, and use a meat mallet to pound them to an even 1/4-inch thickness.
Season both sides of each chicken breast with salt, black pepper, garlic powder, and Italian seasoning.
Spread about 2 tablespoons of basil pesto evenly over one side of each chicken breast.
Top the pesto with a slice of fresh mozzarella and a sprinkling of chopped sun-dried tomatoes.
Carefully roll up each chicken breast tightly, starting from the narrower end. Secure the rolls with toothpicks or tie them with kitchen twine.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until browned (but not cooked through).
Transfer the seared chicken rolls to the prepared baking dish, and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the toothpicks or twine before serving. Let the rolls rest for 5 minutes before slicing or serving whole.
Serve warm with your choice of sides, such as roasted vegetables, pasta, or a fresh salad.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4529 mg | 197% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 16.0 g | ||
| Protein | 252.0 g | 504% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 896 mg | 69% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
