Recipe From: Laura
Did someone say Pesto?!
Yaaeess! Pesto is Gods gift to
man! 😋
lol. (that and
raspberries) oh such AAAHHMAAZINGNESS
here, packed with this incredible Tuscan flavor ---mozza cheese, juicy tomatoes
and delicious pesto sauce! Our kitchen
was filled with a beautiful Italian aroma.
mmmm... mmmmm! So yummmee!
Also,take note of
some of the tips I learned along the way that will help make these easy to
make.
Ingredients
4 med/large (2 lbs) chicken breasts pounded thin*
Garlic Salt, to taste
Black Pepper, to taste
½ cup (8 Tbsp) Pesto sauce (We love Costco's pesto!)
8 oz Shredded mozzarella cheese (reserve 2 oz for topping)
1 large or 2 medium tomatos, thinly sliced into 16 rings
1 cup cherry tomatoes, optional
Fresh basil leaves, shredded, optional garnish
Instructions
Preheat oven to 425˚F. Cut chicken breast in half lengthwise
so you have 8 thin chicken cutlets.
Pound each cutlet in a quart sized ziploc
bag or between 2 sheets of plastic wrap into ⅛" thick cutlets.
Season
both sides of chicken with garlic salt and black pepper.
Spoon and spread 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 a toothpick.
Preheat large oven-safe skillet over medium/high heat with 1
Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until
golden (4 min per side or 8 minutes total on the stove).
Sprinkle tops with remaining cheese and 1 cup of cherry
tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15
minutes (13 min for these these medium chicken breasts and 15 min for larger
chicken breasts, or until internal temp of chicken reaches 160˚F on
instant-read thermometer.
Serving: 8 chicken roll-ups
Notes:
I found out that its really important the chicken is fairly
thin so it cooks all the way thru! I
pounded, and pounded and pounded some more and thought, oh, that should be
good. But it wasn't. Consequently, they
didnt cook all the way thru and had to cook a lil' longer. Get them fairly thin but not too thin that
you have holes. I did slice my
tomatoes with a mandolin slicer so the chicken would be easier to roll up. (6-7 thinly sliced tomatoes per chicken)
To serve, remove toothpicks then spoon pan juices and
roasted tomatoes over the top and garnish with freshly chopped basil. Serve
with mashed potatoes and asparagus for a fancy (but simple) dinner!
For a full video on how to make these, check out ...
https://natashaskitchen.com/2017/10/13/chicken-pesto-roll-ups-video/
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