The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 27, 2007
Really good and very simple. Chicken got a bit dry, I may bread it next time and bake it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 25, 2007
These were very simple and tasted great. I made my own pesto sauce, and instead of pounding the chicken and rolling everything up I simple poured the pesto over trimmed chicken breasts, then sprinkled mozzarella cheese on top. I also let it marinate in the fridge overnight which kept the chicken nice and juicy. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 25, 2007
This was easy. Made it with my own pesto . However I felt 50 min at 350 was too long and it would come out dry. Thank goodness I only cooked it 29-30 min. because it wasn't quite dry. Maybe the very ends were, but the rest were good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 25, 2007
I did follow the advise of others and first seasoned my chicken with salt, pepper, and garlic powder. Then added the pesto and cheese. I just folded the chicken in half instead of rolling it. It was delicious!! I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 24, 2007
VERY GOOD!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 23, 2007
So easy! I couldn't believe how easy these were and how delicious. I will definitely will be making again.
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Photo by jowolf2

Cooking Level: Intermediate

Living In: Lillooet, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 23, 2007
This simple dish is just bursting with flavor! I made my own pesto (from this site) and used the tiny bit left over to spread over a fresh baguette with dinner. We also had whole wheat pasta with tomato/zucchini sauce, and broccoli. We made Ginger Lemonade (from this site) too. The only change I made was to use Provolone instead of mozz. I had it on hand, and I think the flavor is better with this dish anyway. It was delish!
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 21, 2007
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!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 12, 2007
Very good recipe ! I added bread crumbs, & drizzled Extra virgin olive oil on top just so the bread crumbs brown.
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: 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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Photo by MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 20, 2007
Even with my homemade pesto (which has a nice kick to it), this dish was bland.
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Cooking Level: Intermediate

Home Town: Barrington, New Jersey, USA
Living In: Morristown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: 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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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 15, 2007
this was very good. i used the italian breadcrumbs as suggested. the only reason i give it a four is because the pesto didn't really soak into the chicken. maybe i'll marinade it next time. there will be a next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 2, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: 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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Photo by Nicole

Cooking Level: Intermediate

Home Town: Mount Kisco, New York, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 20, 2007
This was very good! I added more pesto and cheese on top... to much pesto! But over all, very tasty. I only needed to cook mine for 30 minutes.
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Photo by Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 14, 2007
Fantastic, and so easy! I make my pesto in large batches, vaccum seal it, and then freeze it, so this is a super easy dinner for us.
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Photo by LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 5, 2007
DELICIOUS!!! I love how simple this is, but yet so full of flavor! I used sliced munster cheese and Classicos version of pesto; I also rolled them in Italian seasoned breadcrumbs which I think is a must! I also used cooking rope instead of toothpicks cuz the toothpicks can sometimes rip the already pounded chicken. Served with whole wheat ritoni which I tossed in a bit of pesto and steamed asparagus....YUM!!!
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Amy

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Auburn, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 25, 2007
These were very yummy and easy to make. I served the rest of the pesto sauce over penne pasta.
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