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Pesto Cheesy Chicken Rolls
SUBMITTED BY:
CHOMPY
PHOTO BY:
B Spradley
"This is a very simple yet exciting dish your family will love. Its something different from your average chicken recipe."
RECIPE RATING:
Read Reviews
(155)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
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REVIEWS
Reviewed on Apr. 7, 2007 by
Chelsey E
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Chelsey E
Apr. 7, 2007
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! :)
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23 users found this review helpful
I was in a hurry to quickly get something in the oven the other night when I got home from...
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Reviewed on Aug. 31, 2005 by Carli
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Carli
Aug. 31, 2005
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.
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20 users found this review helpful
Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and...
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Reviewed on Jul. 7, 2007 by
Nicole
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Nicole
Jul. 7, 2007
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.
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19 users found this review helpful
Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then...
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Reviewed on Sep. 8, 2005 by
COZY CUISINE
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COZY CUISINE
Sep. 8, 2005
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.
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13 users found this review helpful
This was very good...but make sure you lightly season the chicken breast ..i just seasoned...
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Reviewed on Aug. 27, 2007 by
MMOH
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MMOH
Aug. 27, 2007
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.
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10 users found this review helpful
I really enjoyed this recipe. It's simple an quick to make. I pounded my chicken flat,...
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Reviewed on Sep. 19, 2007 by mama
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mama
Sep. 19, 2007
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!
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9 users found this review helpful
This was a big hit at our house.I did a little tweaking though....I used sundried tomato pesto...
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Reviewed on Dec. 1, 2006 by
New Wife
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New Wife
Dec. 1, 2006
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!!
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9 users found this review helpful
I have made this several times, each time it gets better and better, I have made a few changes...
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Reviewed on Apr. 10, 2004 by IRISELL
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IRISELL
Apr. 10, 2004
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!
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9 users found this review helpful
I tried this recipe and found that it was WONDERFULL! The only change I had to make was to...
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Reviewed on Aug. 19, 2007 by
MOOZOGASSIR
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MOOZOGASSIR
Aug. 19, 2007
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!
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8 users found this review helpful
This was fairly tasty with some modifications. We rolled the chicken with provolone and...
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Reviewed on Nov. 26, 2006 by seaside3
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seaside3
Nov. 26, 2006
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!
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8 users found this review helpful
This was delicious, and I am a picky eater! I used nice thick mozzarella cheese slices. The...
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