Go Back
+ servings

Cheesy Chicken Roulades with Pesto

Transform ordinary chicken breasts into quick-fix chicken roulades stuffed with pesto and mozzarella cheese.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

  • 4 chicken breasts (See Kelly's Notes)
  • 3 cups packed basil leaves, washed and thoroughly dried
  • 2 Tablespoons shredded Parmesan cheese
  • 3 cloves garlic, chopped
  • 2 Tablespoons pine nuts, toasted
  • 1/4 cup olive oil, plus more for sautéing
  • 12 thin slices mozzarella cheese

Instructions 

  • Preheat the oven to 350ºF.
  • Place one chicken breast between two pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4-inch thick. Repeat with the remaining chicken breasts.
  • In a blender, combine the basil leaves, Parmesan cheese, garlic and pine nuts. Pulse for 15 seconds, then with the blender running, stream in the olive oil. Scrape down the sides of the blender as needed and continue blending until the pesto is puréed. Taste and season the pesto with salt and pepper.
  • Spread one-fourth of the pesto on one side of each of the chicken breasts then top the pesto with three slices of mozzarella cheese per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Season the outsides of the roulades with salt and pepper.
  • Heat two large oven-proof skillets over medium heat and add 2 to 3 tablespoons of olive oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned. Transfer the pans into the preheated oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165ºF.
  • Remove the roulades from the oven and allow them to rest for 5 minutes. Remove the toothpicks then slice and serve.

Notes

  • When pounding out the chicken breasts, start in the center of the breast and make sure the meat mallet or frying pan hits the chicken flat, ending with a slight motion towards the edge of the meat to encourage it to spread. Avoid hitting the chicken with the edge of your mallet, which can create holes.
  • The tighter your roll, the more of a uniform spiral look your finished roulades will have.
  • Don't skip the five-minute resting time, which is crucial to allow the meat to come up to temperature and to seal in and evenly distribute the juices.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!