Pesto Mozzarella Stuffed Chicken Rolls

• 4 boneless, skinless chicken breasts
• 1/2 cup prepared pesto
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pound chicken breasts to an even thickness.
3. 3 Spread pesto over each breast, leaving a small border.
4. 4 Sprinkle mozzarella cheese and minced garlic over pesto.
5. 5 Roll chicken tightly and secure with toothpicks.
6. 6 Season rolls with salt and pepper.
7. 7 Heat olive oil in an oven-safe skillet over medium heat.
8. 8 Sear rolls for 2 minutes per side.
9. 9 Transfer skillet to oven and bake for 20-25 minutes.
10. 10 Sprinkle with Parmesan and bake for an additional 2 minutes.
11. 11 Garnish with fresh basil before serving.

Equipment

• Skillet
• Oven
• Toothpicks

Variations

• Add sun-dried tomatoes or spinach to the filling for extra flavor.
• Use feta cheese for a tangier taste.

Substitutions

• If pesto is unavailable, use a mix of olive oil, garlic, and grated Parmesan as a substitute.
• Substitute mozzarella with provolone for a similar melt.

Pairings

• A crisp Pinot Grigio or a Sauvignon Blanc.
• A side of garlic bread.

Nutrition

Tips

• If chicken breasts are large, consider cutting them in half horizontally to make rolling easier.
• For extra flavor, marinate the rolled chicken in pesto for 30 minutes before cooking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with roasted vegetables or a side of pasta.
• Pairs well with a simple green salad.

FAQ