This chicken is perfectly moist with all the right textures and flavors. The strong flavors of the pesto and sun-dried tomatoes are complemented by the creamy mozzarella cheese. This is soon to be a family favorite.
Servings
4-5 servings
Ingredients:
- 4-5 medium sized chicken breasts
- 1/2 cup pesto (store bought or homemade)
- 1/2 cup sun-dried tomato slices
- 4 ounces part skim mozzarella cheese(not fresh)sliced 1/8 inch thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup tomato sauce (store bought or homemade)
Instructions
- Preheat oven to 375°F
- Add 1/4 cup tomato sauce to the bottom of an oven safe skillet or baking dish
- Choose 1 method to cut your chicken: Place each breast between 2 pieces of plastic wrap and pound thin OR cut each breast open (butterfly) until you have a large surface area
- On each breast, add 1-2 tablespoons pesto, a few slices of sun dried tomatoes, and 1 ounce of mozzarella (or however much you want)
- Roll up each breast and place in the skillet seam side down
- Repeat with each breast until all the ingredients are gone
- When all chicken is rolled and in the skillet, sprinkle with the salt and pepper and pour the remaining sauce over the top
- Bake in the oven for 35-45 minutes, depending on the size of your chicken
- Check your chicken with a meat thermometer to ensure the biggest one has reached 165°F
- Allow to cool for a few minutes before cutting into the chicken
