Pesto Mozzarella Chicken Roll Ups with Marinara

• 8 oz chicken breast, thinly sliced
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese
• 4 sheets phyllo dough, thawed
• 1/2 cup melted butter
• 1 (24 oz) jar marinara sauce
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Season chicken with salt and pepper.
3. 3 Spread a thin layer of pesto over each phyllo sheet.
4. 4 Place a slice of chicken and some mozzarella on each sheet, roll up tightly.
5. 5 Brush melted butter over each roll-up.
6. 6 Place seam-side down in a greased baking dish.
7. 7 Pour marinara sauce over the top.
8. 8 Sprinkle with Parmesan cheese.
9. 9 Bake for 25 minutes or until golden.
10. 10 Garnish with fresh basil before serving.

Equipment

• Baking dish
• Pastry brush
• Oven

Variations

• Add sun-dried tomatoes or spinach to the chicken filling for extra flavor.
• Substitute pesto with a creamy ricotta spread for a different twist.

Substitutions

• Use turkey breast instead of chicken for a leaner option.
• Replace phyllo dough with tortillas for a gluten-free alternative.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Ensure phyllo dough is covered with a damp towel to prevent drying out.
• For a make-ahead option, assemble roll-ups and refrigerate before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked roll-ups for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a glass of red wine.

FAQ