The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 9, 2009
SO AMAZING. We rolled them in Italian Bread Crumbs/Parmesan Cheese mixture before putting them in the dish, and we liked it a lot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2009
These were really good, especially for how simple they are. I'd give it 4.5 stars if I could. I took the advice of another reviewer and coated in egg and bread crumbs. It made a nice brown crust. Next time I will add some salt and pepper to the bread crumbs. The chicken definitely needed a little salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 4, 2009
This recipe is so easy and its really yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 30, 2009
Yummy and moist. I baked for about 20 minutes. I added cornbread stuffing to coat. My boyfriend said it was one of his favorite meals. I will try it over fettucine and possibly add the roasted red pepper next time like others suggested.
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Living In: Upper Arlington, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 29, 2009
Yummy! I added a few strips of sundried tomato to each of the chicken breasts and sprinkled some oregano and crushed red pepper on top of them for a little extra flavor. These were fantastic (have made them at least half a dozen times now)!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 28, 2009
I put pesto on top of chicken breasts and covered with shredded mozzarella. Then I baked them in a 375 degree oven for about 40 minutes. Very good!
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 28, 2009
Made this last night and it was a huge hit. I added some chicken broth to the casserole dish and put pesto on top of the chicken. I think this summer I will do this recipe with tomato's from the garden. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 27, 2009
A great side dish. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 25, 2009
I made this for a big family dinner tonight and everyone loved it. I did sprinkle some seasoned bread crumbs on the top. Next time I might do what some other reviews said and just layer the ingredients instead of making them into a roll. It seems like it would taste the same but be a lot easier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 25, 2009
This recipe came out really good. I actually followed a suggestion from another reviewer and just baked the chicken with pesto and topped with mozzarella cheese. I did pair this with Garlic Parmesan Orzo from this site. Awesome! Thanks!
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Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2009
Incredibly good, even having to shortcut it with what I had on hand. No fresh basil in the house so I used dried basil and made a pesto paste (3 tbsp dry basil, 1 tbsp olive oil, 1/2 tbsp parmesan, and 1/2 tsp chopped garlic). I seasoned one side of the chicken with Adobo & onion powder and spread the paste on the other side, then layered on some drained diced tomatos and shredded mozzarella. I rolled it, dipped it in egg and lightly breaded it before baking it at the suggested temperature. After about 35 minutes it was juicy perfection that would rival any reastaurant. I can't wait to make it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 13, 2009
Very yummy. I was a little apprehensive about the flavors, but the chicken goes very well with the pesto. I didn't want the hassle of rolling the chicken, so I just covered with pesto and cheese, covered pan with foil and baked. Served over pasta with a little left over pesto.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 13, 2009
This is so easy and taste so good. Kind of like a pizza. I actually cut the chickken in the middle and made a pocket. I put the cheese and pesto in it and folded over the top. I did not have to use toothpicks and it stayed in perfect form. Make extra, great left overs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 9, 2009
This was great! Based on another review I did the recipe exactly like it states but dipped the rolls into egg and lightly breaded with Italian bread crumbs. Hubby and I loved it! Thanks!!!!
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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Bedford, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 2, 2009
Husband went back for seconds on this one! I used shredded mozz. cheese for easier filling. Delicious and easy too.
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Photo by HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 18, 2008
These are simply delicious and so easy! To make them easier to roll I used shredded mozzarella cheese and added sun-dried tomatoes for a little color and a little added flavor (not that it needs any). To prevent the pesto and cheese from leaking out dip the rolls into egg and then italian style bread crumbs. These were done in 35 minutes at 350. Very moist and a nice presentation. It looks like you spent hours!
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 2, 2008
Family loved it. Didn't roll, just smeared pesto all over. They wanted to lick the baking dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 1, 2008
With a little more stuffing...these are amazing!!!
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Photo by Allison Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 22, 2008
These were super easy to prepare eventhough I made my own pesto. I prepared everything in the afternoon during my son's nap, so about 40 mins before dinner I just popped them in the oven. I did however tweek the recipe a bit. To my pesto I added sundried tomatoes and hazelnuts (no pine nuts on hand) and used Babybel swiss cheese in place of the mozz. (none of that either) and also added a tad of fresh rosemary for a kick. I do not eat meat but my husband said he really enjoyed it...although he didn't have to say anything since his plate was empty in minutes. Thanks for the simple recipe.
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Photo by Chrissy

Cooking Level: Expert

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2008
I dip in an egg and roll in bread crumbs
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