This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.
Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped them in egg and rolled them in breadcrumbs. They came out moist and delicious after about 45 mins.
Read MoreThis was just okay...a little too bland for out taste. I will try to spice it up a bit next time.
Read MoreMmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped them in egg and rolled them in breadcrumbs. They came out moist and delicious after about 45 mins.
I have made this several times, each time it gets better and better, I have made a few changes ( not that it needed it!) but I soak the chicken in olive oil and Italian spices over night, and then after I have rolled it up I cover it in Italian bread crumbs! I serve it over fettuccine and top with a sun dried tomato Alfred sauce! And it is out of this world!!
Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then mozz. Covered with foil for 20 minutes, then uncovered and returned to the over for 10 minutes. Came out perfectly.
I was in a hurry to quickly get something in the oven the other night when I got home from work late, so I did not take the time to pound the breasts out flat. Insted, I just spooned a couple tblsps of the basil pesto over each breast, and then topped them with nice big slices of good quality motzza. I covered the baking dish with foil, and baked them at 350 for about 20 mins. I then uncovered them, and baked them for about 5-10 mins longer, and that browned the cheese nicly, while still keeping the chicken SUPER moist and yummy. Will deffinetly do this again. Thanks for the good idea! :)
Simply delicious, and definitely worth making your own pesto for, which I handily had in the freezer. I used shredded mozzarella rather than the slices because it was easier to roll up, and added some chopped sun-dried tomatoes. Perfectly roasted, cooked through and tender at 375 degrees, about 35 minutes.
This was very good...but make sure you lightly season the chicken breast ..i just seasoned with some salt, pepper and garlic powder. And just a note to all: boneless chicken breast doesn't take long to cook. I baked in 375 degree preheated oven for about 15-20 minutes. That's all the time you need. Someone posted that they had to cook the meat almost an hour. I'm trying to figure how the chicken breast can still be moist after baking that long. Otherwise, this was very nice and if i don't feel like going through the hassle of rolling the chicken up...I just flattened with mallet....topped (seasoned) breast with pesto then cheese and then topped with another flattened chicken breast. Next I'll try with the jarred sundried tomato.
These are simply delicious and so easy! To make them easier to roll I used shredded mozzarella cheese and added sun-dried tomatoes for a little color and a little added flavor (not that it needs any). To prevent the pesto and cheese from leaking out dip the rolls into egg and then italian style bread crumbs. These were done in 35 minutes at 350. Very moist and a nice presentation. It looks like you spent hours!
This was delicious, and I am a picky eater! I used nice thick mozzarella cheese slices. The only suggestion I would make is seasoning the chicken with salt and pepper, and after it is in the oven for about 15 minutes, using a pastry brush and brushing the tops of the chicken rolls with the oils that ooze out of the rolls. The oils are garlic infused from the pesto and it give the chicken an amazing flavor and keeps it from drying out. YUM!
I really enjoyed this recipe. It's simple an quick to make. I pounded my chicken flat, seasoned one side with salt, pepper and garlic powder and then spread the pesto on the unseasoned side. I only cooked the chicken for 30 minutes, at 350, and it was perfect. I served it with Garlic Parmesan Orzo (also from this site) and stewed tomatoes. This is definitely going to be served again when I need to make something quick for dinner.
This was a big hit at our house.I did a little tweaking though....I used sundried tomato pesto and shredded cheese instead of sliced. I topped it with shake and bake crumbs.Delicious!
So simple! I seasoned the chicken with salt and pepper and then sauteed the rollups to a nice golden brown before finishing off in the oven. Yum!
You can't beat recipes that call for so few ingredients! I admit though that, like others, I dipped the stuffed chicken breasts in beaten egg and then coated them in bread crumbs (panko actually). Drizzled them in a little melted butter, then baked as stated. A bit of the cheese leaked out but, other than that, they turned out great! Next time I might add a little grated Parm or some garlic powder to the crumb mix. Thanks, CHOMPY!
This was fairly tasty with some modifications. We rolled the chicken with provolone and prosciutto. Also, after hearing it was dry we marinated the chicken halves for 4 hours in the pesto sauce. It still came out a little bit dry since all the cheese and oil dripped out of the rolls while baking. We will have to try the breadcrumbs next time and cook it for less time. Thanks for the recipe!
Even better with sundried tomatoes stuffed in with the basil. Orzo with parmesan and lemon pepper is a good side
Brushed each chicken roll with an egg wash and then sprinkled bread crumbs over. Baked covered 20 mins and then uncovered another 10-15. Took out, grated a little feta on top of each and put under the broiler for a couple mins to brown. Next time I'll put the feta inside with the cheese and pesto. Delicious!
This was great! My teen son asked for 2nds & 3rds, then scraped the pan clean. I used Asiago cheese and after rolling up, dipped each piece in Creamy Italian dressing, then Italian bread crumbs. Next time I will make MORE! It is easy and really delish!
Delicious! I made my own pesto and loved the fresh taste. I'm definitely making this again. I followed a few reviews and baked at 375 for 25-30min.
This was just okay...a little too bland for out taste. I will try to spice it up a bit next time.
I tried this recipe and found that it was WONDERFULL! The only change I had to make was to bake the chicken for a slightly longer time. I had to bake for about an hour and 5 minutes which is 15 min. longer then the recipe stated. Also, in order to make this more healthy I think I could cut the amount of chease and pesto and have the same overall effect. A GREAT IDEA!
I made this tonight and all I can say is WOW! It was fantastic. My husband at first poked at it curiously and asked, "What's the green stuff?" but proceeded to inhale it. The taste was so sophisticated, yet it all came together so simply. I read a few other people's reviews and followed some advice: I used Meunster cheese inside and sprinkled shredded Italian blend on top of the breasts during the last 5 minutes of cooking. I read that some were having trouble with the chicken getting dry, so I cooked it for 35 minutes at 375, but also added a splash of white wine to the pan and covered the dish while baking, so it stayed quite moist. Bravo, I'll definately be making this again.
Easy and delicious!! Pounded, salt pepper and Mrs Dash Table Blend to outside, spread pesto on entire insides, added cheddar slices(all we had) rolled up, dipped in 2% milk (have no eggs currently) and plain toasted breadcrumbs, sprayed with PAM Olive Oil Cooking Spray, popped them on the broiler into the oven and 30 mins (also broiled for a minute at the end for an extra crunch) and VOILA!!! Thank you thank you! Served ours with baked potato and green bean, asparagus, onions and mushrooms. DELICIOUS!!!
Very easy. If you like basil, this is great. The boys in the house liked it really well. I was surprised at that. I was looking for something to use up pesto I bought to make something else with. Next time I think I'll put some roasted red peppers in with it, or maybe layer it on flat chicken breasts. Thanks for the recipe!
Hey, that stuff was awesome! I didn't bother to roll it up. I just put about 8 oz. of slices mozzarella on top of flattened chicken breasts. It was fantastic. My only minor complaint is that it came out slightly dry, but I guess all baked chicken is like that. Next time I make it I am going to let the chicken soak in the pesto over night, and I am going to cover it in the oven.
This recipe was great. I LOVE pesto and my husband is not a huge fan but he loves this dish. I also added a little pesto to the top in order to keep the chicken from drying out. Classico also sells a sun-dried Tomato Pesto - I can't wait to try this dish using that. YUMMY!!
I made this for a very romantic dinner, and it was perfect! It didn't take a lot of time to prepare, but tasted better than something you would get at a gourmet restaurant. I made rice pilaf, and roasted asparagus with it...and as a perfect compliment, I served it with a light Chardonnay!
So easy yet delicious. I put leftover pesto over the top. The chicken was very moist. Definitely company worthy!
This was so good, and so easy! I brushed the tops of my rolls with additional pesto. The last 15 minutes I threw some zucchini in the pan to roast. I couldn't believe how moist my chicken was. I'm not a big chicken fan, but will definitely make this again.
Excellent combination of flavors! It's a super quick & easy recipe with only 3 ingredients. I have made this recipe for years and always as a 'topped' chicken breast. The trouble of rolling is just an unnecessary step. The men in our family need more spice, and I've placed sliced jalapeños on top of the pesto. They nestle in quite well, especially with the melted cheese holding all together!
This is a great quick meal. After spreading the pesto, I added a roasted red pepper to each chicken breast and then the mozzerella. I then folded the breasts and coated them in breadcrumbs and drizzled with a little melted butter. This made a fantastic meal.
I used fresh pesto and asagio cheese. I also sprinkled italian style bread crumbs and drizzled a little olive oil over them before baking. Definately a winner in my house!!
These are wonderful. Good enough to serve to company. The only change I made was to roll them in italian seasoned bread crumbs before baking - improves the appearance and adds just a little. Thanks!!
I rated this 4 stars only because I had to make a few adjustments to turn it into a 5 star recipe. I marinated by pounded chicken breasts in Italian dressing all day. Used fresh buffalo mozzarella cheese and sprinkled fresh grated parmesan romano cheese on top before baking. I served with spaghetti squash and marinara sauce. I live a low-carb life so this was perfect!
Very good recipe ! I added bread crumbs, & drizzled Extra virgin olive oil on top just so the bread crumbs brown.
Excellent recipe. I modified it: pounded the breast. Spread roasted garlic, cracked pepper & pesto, added mozzarella medallions & baked at 350 for 20 min covered. Uncovered and baked for 15 min more to melt/brown cheese. Sprinkled with fresh basil, crumbled feta, sun dried tomatoes & toasted pine nuts. Served with parmesan cous-cous & asparagus. This is a great, easy recipe!! Can't recommend it enough.
This was amazing. Original recipe gets 4 stars, but with the adjustments made per the suggestions of the reviewers it's easily a 5 star. I made my own pesto, from a recipe I found here and I breaded my chicken. I think breading the chicken makes a huge huge huge difference. I will most definitely be making again.
Incredibly tasty and simple to make. I just had some difficulty sealing the rolls with the toothpicks, but it was well worth the effort. I highly recommend breading it (dredge with flour, dip in egg and cover with italian bread crumbs) before putting it in the oven so you get a nice flavorful crust. My family, who are all picky eaters, all gave it two thumbs up! I will definitely be making this again! Thanks for the fantastic recipe!
10 stars! This dish was soooo easy to make and absolutely delicious! My recommendation is to let the cheese warm up to room temperature so it's easier to roll otherwise it breaks as you roll the chicken up. Also, I used chicken breasts marinated in garlic and then dipped the rolls into egg and then italian bread crumbs and baked. I served the dish with salad and pasta in white sauce. Definitely a show stopper!
Super! I used a small jar of basil pesto and 6 chicken breasts. For the cheese, I simply rolled one piece of string cheese into each piece of seasoned chicken, and it rolled/baked/tasted like a dream! I spread the tops with a little more pesto, and they turned out fantastic! I used another's advice and baked them at a higher temp for 20-25 minutes. They were cooked completely in that amount of time. I was planning on getting a photo of the finished (beautiful) product, but they left the pan so quickly, I never had time! Thanks for sharing this great recipe!
This was very moist & tasty. I had no fat on my chicken, so I covered it w/foil and it was swimming in juices when it was done. Very easy too.
Excellent! made the following changes - dredge the rolled chicken in one beaten egg and coat with Italian bread crumbs. garnish with fresh grated parm. cheese. yum! served with spinach and pasta.
Surprisingly tasty, I made it for my best friends and they were even commenting about it the next day. I did make some adjustments based on other's comments: rubbed the chicken in salt, pepper and olive oil. Also sprinkled some breadcrumbs and extra pesto and cheese on top. As well as adding some white wine... this served as a good sauce when combined with the cheese that oozed out.
This was a good dish but mine came out a lil dry. I think my lack of moisture came from using prepacked thin sliced chicken breast meat which resulted in smaller sized rolls. I baked for 40 minutes uncovered and topped with extra cheese the last 8 minutes. It was difficult to roll and keep the pesto/cheese inside. I think shredded fresh mozzarella may work better than slices. I also dipped the rolls in egg batter and bread crumbs. Next time I would either reduce the cook time to 30-35 minutes if using thin sliced chicken or pound thick pieces of breasts down by hand as directed in the recipe. Lesson learned! Definitely worth another try. The combination of fresh pesto and fresh mozzarella were great. I served with Quick and Easy Grilled Potatoes (with dill) and Eggplant Mixed Grill from AR.
Excellent. After rolling the chicken with the pesto and cheese. I breaded the outside using shake n bake and sprinkled shredded mozerella on top. Covered and baked on 400 degrees for 35 minutes exactly. Our guests loved it. I will definately be making this recipe again. Thank u!
I think I cooked these too long because they were DRY! I cut the recipe in half in order to just make two and used shredded cheese instead of sliced. The flavor was really good, next time I will just watch the time better.
Yum! I cooked this over the grill instead of in the oven (it's to hot to turn on the oven), it was done in about 20 minutes. I also hate pounding chicken or any other meat, so I just cut it in half and stuffed it, it turned out great, nice tender and juicy!
I like that this recipe creates a different looking type of chicken dish. But I will say I cooked for 45 minutes and it came out a bit dry. So maybe only should be cooked for 30 minutes or so. Still, interesting flavors.
We loved this recipe!! Very kid friendly, too. I didn't have mozzarella cheese so I used provolone. It was so delicious and easy!!!
Don't let the simpleness of this recipe fool you. It's very tasty! I was a little lazy, so I didn't roll the chicken and pesto. Instead, I just sprayed the pan with Pam, placed the chicken in the pan (after sprinkling with a little house seasoning), and covered it with pesto and Italian blend cheese. Very yummy, I'll be making this again. Thanks for the great recipe!
This recipe was really good. I followed the other users advice and just put the pesto and mozzarella cheese on top and covered it to bake. I also seasonsed the chicken a little with salt, pepper, and garlic powder before adding the pesto and cheese. It turned out pretty good and I will definitely make it again.
These were just average, and too much effort for the end result. The chicken was on the dry side. We thought it needed a light pesto cream sauce to go on top - that would have completely made the recipe. I have to say I hate stuffed chicken recipes - my rolls NEVER look like the picture and the filling ALWAYS seeps out. I topped mine with more pesto and another slice of cheese before serving - still needed a sauce.
This was fabulous. If possible, make home-made basil pesto rather than the store stuff. Brushed the outside of the rolls with beaten egg and sprinkled bread crumbs on top. Thanks for sharing this wonderful dish.
Quick and delicious! The chicken was very moist and a great addition to the pesto pasta I served it with. I followed the suggestion of only putting it in for 20 minutes covered in tin foil. After those 20 minutes, I took it out, put a slice of tomato on each breast, and sprinkled it with shredded mozzarella. I then stuck it in, uncovered, for 10 more minutes. This made it a lot more attractive when I served it.
My husband loved these! Next time I will try and pound out the chicken a little thinner to make it easier to roll but other than that a delicious way to eat chicken!
This was awesome!! I breaded the outside of the chicken breasts with bread crumbs and used homemade pesto. DEFINATELY a keeper!!
I made this for Christmas Eve and it was a big hit. I did as another reviewer suggested and added a small amount of sun dried tomatoes and then dipped the stuffed chicken in an egg wash and bread crumbs. I also served pesto sauce on the side.
Very easy. If you like basil, this is great. The boys in the house liked it really well. I was surprised at that. I was looking for something to use up pesto I bought to make something else with. Next time I think I'll put some roasted red peppers in with it, or maybe layer it on flat chicken breasts. Thanks for the recipe!
This was quick and easy. I have a *lot* of homemade pesto right now, so I used this idea. I dredged the rolled breasts in egg and breadcrumbs to add some flavor. Will keep handy for quick weeknight meals.
I made this recipe with out making them in rolls. Instead I covered the top of the breast with about 2-3 tbs of pesto sauce, I put a few slices of tomato on top of the sauce, then I added grated mozarella cheese to the top. Then put it in the oven @ 375 for about 25 min covered in foil then another 10 min without the foil. It all depends on how thick the chicken breast is. The chicken was very juicy and smothered in goodness. It came out so good. I can't wait to make this again.
I had some Simple Garlic and Basil Pesto (made with all pine nuts) in the freezer I wanted to use. This was very good! I did follow some other's suggestion and didn't pound the chicken and put the pesto and cheese on top. I browned them first, put the pesto and cheese on top and finished in the oven. We enjoyed this!! Thank you!
I made this dish twice last week. Once to test the recipe and then again to take over to my daughter's for her and the grandkids. Great! The only change I made was to add two slices of prosciutto on top of the pounded chicken breasts. Very, very good. This is definitely a keeper.
YUM!!! I marinated chicken breasts in italian dressing then covered in pesto and good quality, thick mozzarella. I greased the pan and splashed some white wine in the bottom before I put the chicken in the pan. I covered the dish with foil and baked at 350 for 20 minutes, then removed the foil and baked an additional 10 minutes. It came out PERFECT! Moist and delicious. The white wine and the melted cheese/pesto in the bottom of the pan made a nice sauce and I served it with bow tie pasta. My boyfriend was impressed!
This was really good. I took other's suggestions and rolled in egg and seasoned bread crumbs before. Also a bit of garlic salt is a nice touch. Thanks for sharing!
Deeeeeelicious. It's going into my list of go-to recipes. I added egg wash and bread crumbs, and used shredded mozzarella and jarred pesto. I added a spoonful of spaghetti sauce to the cheese and pesto before rolling up. No need to use a toothpick; they stayed together just fine. About ten minutes before taking out of the oven I spooned more spaghetti sauce over the chicken and sprinkled more mozzarella over the top. Really tasty meal for not too much work; the results far exceed the effort.
Excellent recipe! I followed the directions exactly as given with the exception of not pounding the chicken (didn't need to use to tenderize) and I added breadcrumbs to the outside of the chicken. This is definitely a recipe I would use again and again. Cooking time was perfect and I finally have a great recipe to use my homemade pesto for!
This was a great recipe, and everyone's comments helped out a lot, especially the one recomending the side dish of garlic parmasean orzo, it went perfectly together. When I made this dish I put it in a glass baking tray and put about 1 inch of chicken broth in the bottom to keep the chicken juicy and it worked out well. I also breaded the chicken rolls with italian bread crumbs mixed with parmasean and romano cheese. The next time I make this dish I want to try and get bacon involved, it should give it an extra boost of flavor, not that it needs more flavor.
I made this for dinner tonight. Husband gave it 5 stars. I butterflied the chicken, added salt, pepper and garlic powder to the chicken then spread the pesto ( I bought at Kroger) on the chicken, put the slices of mozzarella cheese on top, rolled, put tooth picks through chicken, rolled in Italian bread crumbs and baked in oven @ 375 for 35 minutes. Yummy! Will make again. Thanks again for sharing.
Pretty good. I also dipped in egg and bread crumbs, and I'm glad I did. It seemed like there was too much pesto though, and I only used 1 tbsp for each chicken breast.
We loved the basil pesto flavor in the chicken....I added panko bread crumbs to the top to give it a little crunch. Excellent receipe!
This is without a doubt a 5 star recipe! I followed the recipe as written the first time and everybody loved it. The second time I followed the recipe and then rolled in raw egg batter and then in Panko flakes. I turned the chicken half way through baking in order to get the bottom half crispy as well. This recipe is definately a keeper! I liked it so much that I passed it onto my brother and he liked it as well.
Excellent recipe. Simple and easy, even for someone that hasn't made chicken like this before. Will definitely make this one again.
This was an easy and delicious recipe...one of my new favorites! Thanks for submitting it!
So easy and so good! I cooked at 350 uncovered and it needed about an hour. I would suggest trying others advice and cook at 375 for a shorter time. I also salted the meat and used shredded cheese.
I made a little shake-n-bake w/ italian bread crumbs, garlic powder, and original Todd's Dirt and coated each roll-up in the breading. Delicious!
It was pretty good, but not fantastic. It's easier to pound out thin if you butterfly the breast first and then pound thin, then roll up.
Easy to make. I used string cheese instead of sliced cheese which made rolling the chicken much simpler. My kids (10, 8, & 7) all commented on how good it was. Definitely will make again!
I cooked this exact to the recipe and it was very tasty. The chicken was juicy and everything about the flavor was delicious! I will definitely make this again for the family!
Absolutely delicious. My husband and brother both raved about this! Their exact words were, "tastes like a high quality restaurant meal." I also seasoned chicken with salt, pepper, and some Italian seasoning. I also drizzled with olive oil before baking. Thanks for a great recipe!
This was phenomenally good. Didn't have breasts but used thighs and didn't pound. THANK YOU for an amazing recipe
I halved this recipe and had 4 half chicken breast servings. They were difficult to roll, so I more folded them in half. I rolled them in bread crumbs as other users suggested. Served with linguine with red peppers and more pesto. A tasty and easy Valentine's dinner!
These were very yummy and easy to make. I served the rest of the pesto sauce over penne pasta.
Our chicken had good flavor but unfortunately turned out to be a little dry after 50 min. of cooking. It never browned on top either... I like the idea though and next time will make some modifications to suit our taste. Thanks for the recipe!
Wonderful!! I did not have any mozzarella cheese, but I did have provolone (sp?) and it worked out great!! I will be making this again. Thanks for sharing.
Omgoodness! My whole family loves this one!! It is delish just the way it is! I serve it with milk noodles and a yummy chicken-soy asparagus recipe I have. Mmmm-mmm-mmm!!! Thanks for the great recipe!
I'm brand new to cooking, and this turned out awesome! I changed it quite a bit, and everyone loved it. I used mozzarella instead of the swiss, and put in a slice of ham. I also lightly breaded it after I rolled it up, and topped it with an extra teaspoon of the pesto. It was like a pesto cordon bleu! Yum!
It was pretty good! Only problem was that my stuffing came out some. Good tho!
Made this for my husband and a couple of friends. We all LOVED it! Everyone's plate was completely clean after dinner! I made my own basil pesto using basil from my parent's garden which I think added a nice touch. I also topped each breast off with left over pesto. Definitely will be making this again!
