Heavenly homemade pesto and sweet yet tart sun-dried tomatoes come together with thinly sliced chicken breast for these tasty and unique pesto chicken roll ups. You’ll enjoy a blast of flavor in every bite!
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/pesto-chicken-roll-ups/ 🖨️
• 3 chicken breast horizontally cut and pounded flat into cutlets
• 1/2 cup sundried tomatoes finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1 cup mozzarella cheese shredded
• 1 cup Parmesan cheese freshly grated
• 2 cups fresh basil leaves loosely packed
• 3 whole cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1/4 cup pine nuts
1️⃣ Preheat oven to 350 degrees Fahrenheit.
2️⃣ Take one piece of chicken and horizontally cut it in half. Take the half and place it in between 2 sheets of plastic wrap and pound it flatter. Finish with all the chicken breast.
3️⃣ Lay out the chicken cutlets and sprinkle them on both sides with salt, pepper and garlic powder.
4️⃣ Spread 1 tablespoon of the pesto mixture onto the chicken breast along about 1/2 tablespoon of sundried tomatoes. Roll up tightly and secure with toothpick.
5️⃣ In an oven safe dish, heat up 2 tablespoons of olive oil on the stove top over medium high heat. Add in the chicken and let brown on all sides. About 6-8 minutes.
6️⃣ Using the leftover pesto, mix it together with cream and leftover sundried tomatoes. Pour over the chicken.
7️⃣ Remove from heat, sprinkle with cheeses and place in oven. Bake for 15-20 additional minutes until chicken safely reaches a temperature of 165 degrees Fahrenheit.
1️⃣ Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
2️⃣ Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth.
3️⃣ Store in an airtight container in the fridge for 5 to 7 days.
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