An easy recipe for Pesto Chicken Roll-Ups filled with fresh basil pesto and shredded mozzarella cheese then rolled up and coated with breadcrumbs for a delicious meal that is simple to make and yummy to eat.
It’s no secret that I love pesto, especially basil pesto. I love it so much I literally eat it with a spoon. The blend of basil with pine nuts, Parmesan cheese, garlic and olive oil is simply delicious. I first came to love basil pesto tossed with angel hair pasta that my step-mom would make me topped with freshly grated Parmesan cheese. So simple yet so good.
My herb garden is bursting with fresh herbs including basil. I love that I can walk out my back door and grab a handful of herbs to use in so many recipes.
While I was making my Pesto Lasagna Rolls for dinner recently (you can find the recipe for that HERE) I thought of the idea of rolling the pesto up with chicken, similar to my lasagna rolls. They turned out so good! I simply flatten chicken breasts with a mallet which I have come to find is a great way to relieve stress. I turn the chicken over and spread a few tablespoons of my fresh basil pesto, shredded mozzarella cheese and then simply roll it up. The chicken rolls are dipped in egg and coated in breadcrumbs and baked in the oven for about 40 minutes. They are super easy to make and smell incredible baking in the oven.
While it’s easy to grab a jar of pre-made pesto at the grocery store I have tried many of them and none of them are as good as homemade. I suggest making a batch of my homemade pesto for this recipe. Not only is it delicious in these Pesto Chicken Roll-Ups, but it can be used in so many ways. I love to keep a jar of my pesto on hand in the refrigerator to spread on toast, add a dollop to scrambled eggs or use as a spread on hamburgers or turkey burgers too.
Pesto Chicken Roll-Ups
- 4 6-8 ounce each boneless, skinless chicken breasts
- 1 large egg
- 1 teaspoon milk
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/4 cup Basil Pesto
- 1/2 cup shredded mozzarella cheese
Preheat oven to 375 degrees.
Spray a baking dish with cooking spray and set aside.
Whisk egg and milk in a small shallow bowl.
In another bowl mix breadcrumbs with garlic powder, salt and pepper.
Place chicken between two sheets of wax paper.
Using a mallet flatten chicken breasts.
Lightly season chicken with salt and pepper.
Turn chicken over and spread 2 tablespoons of pesto on top of each breast. Top with 2 tablespoons of mozzarella.
Roll chicken breasts up and insert a toothpick into the center.
Brush or dip chicken into egg mixture then roll to coat in breadcrumbs.
Place chicken seam side down in baking sheet.
Bake for 35-40 minutes until chicken is cooked thoroughly.