The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 15, 2009
After messing with this recipe I was finally able to keep (most) of the cheese inside the roll. Great taste and good use for the tons of pesto I made last year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 12, 2009
You can ever go wrong with pesto and mozzarella. When you add them to chicken...Wow. Can't wait to have this again.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 11, 2009
tasted good, but didnt come out as nice as the profile picture!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 10, 2009
Speechless....So incredibly good!!! This will be going in my permanent recipe box!! The only substitution I made was shredded cheese instead of sliced and I rolled the chicken in bread crumbs before baking them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 6, 2009
the yummiest chicken. loved it! i used jar pesto sauce and a cheese stick! easy!! and quick. i ended up rolling it up, then dipping in egg and breadcrumbs. baked for about 30 min. will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 1, 2009
I used boneless skinless chicken thighs since that what I had...worked well b/c they are easy to roll as is. Used shredded moz b/c again, that's what I had. Def a hit! :) (also, only had to cook for about 30 mins)
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 24, 2009
This was so easy and delicious! I made just one the first time. I pounded a chicken breast flat, smothered it with pesto and topped it with a string cheese divided into 4 pieces (lengthwise). I then used toothpicks to hold it together and popped it in the oven for the directed amount of time. I will make this again and again!
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Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 22, 2009
I loved the idea of stuffing chicken with pesto. But, I took some of the advice from the other readers. I used the Feta Pesto recipe from this site. I doubled that recipe. I stuffed the chicken with pesto, smoked mozzarella, and provolone. I wrapped it in prosciutto and baked! It was awesome. The chicken was so tender. I took the left over pesto and tossed it with some penne. It was fabulous together! My gang couldn't get enough!
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Cooking Level: Intermediate

Home Town: South Amherst, Ohio, USA
Living In: Lake Jackson, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 20, 2009
I decided to make this because their was only 3 ingredients and I already had the pesto on hand. My boyfriend loves pesto, says I never put enough, so I had a small amount on mine and a lot on his and yet we both thought the pesto over did itself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 14, 2009
This was such a hit with me! I have to eat low carb and any new way to eat chicken is great. I bought a pesto since I have never had it before, and didnt know what it should tase like, and used chicken thighs pounded very very thin. I even made this in my toaster oven and it was great! I love the pesto with chicken!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 26, 2009
My boyfriend LOVED it, I loved it. it was SO QUICK & EASY! will make again many times. THANKS! ooh, would be great for a dinner party!
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 18, 2009
These were good buy I wasn't amazed by them. Wouldve liked more of a basil taste. Perhaps it was the pesto I used. Will probably try recipe again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 7, 2009
I used boneless skinless chicken and this created chicken that was way to dry. Perhaps using skin-on chicken would be best. I don't eat skin so this just doesn't look like the recipe for me.
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Home Town: Detroit, Michigan, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 4, 2009
These were very good. I used a lower fat mozzerella and it doesn't bake well - very chewy. I would used a regular mozzerella next time. The cooking time on this recipe is MUCH too long. I used about 20-30 minutes and they were perfect. I also dipped the breasts in egg whites and coated with bread crumbs. Yummy and fast. Bes sure to secure the sides tightly after rolling or you may get an ooey, gooey mess. Will make again.
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Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 22, 2009
I took other reviewers' advice and simply topped the chicken with pesto and cheese and baked for 35 minutes. Very good served with Pan Fried Asparagus and a butternut squash risotto.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 22, 2009
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!
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Cooking Level: Expert

Living In: Titusville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 20, 2009
This dish was awesome! My hubby and I ate all four chicken breasts in one sitting. The only changes I did, was to dip the chicken in egg and roll in Panko bread crumbs and sprinkle with garlic powder. I will definitely be making these again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 15, 2009
This was pretty good. I prepared it as suggested by other reviewers, without rolling. Placed chicken in greased dish, topped with pesto then generous mozarrella sliced. 40 min at 350F. Yummy and easy! Served with quinoa cooked in chicken broth.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 15, 2009
Wow! Everyone loved it. Like another reviewer, I ended up cutting the breasts in half after I pounded them out and "sandwiching" them together with the pesto and cheese. I then dipped them in italian seasoned bread crumbs and baked 35-40 minutes. They were juicy and delicious! Thank you for a great recipe...will definitely be on my recipe rotation.
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Photo by Stacy9216

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 11, 2009
This was a good recipe, but not the best. The chicken came out a tad dry. It was difficult to roll the chicken with the pesto and cheese without all of it coming out, so it probably would have been better if I rolled it better. I'll most likely try it again though
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Cooking Level: Intermediate

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