The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 16, 2008
Very filling recipe. Pounded out chicken and used light homemade breadcrumbs on one side. Used 2 tablespoons of pesto per breast, sub'd Havarti cheese (last 10 min), and cooked flat. I have never used pesto in the oven before, so I was unaware how greasy the chicken would be. Still good though.
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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: Nov. 16, 2008
I grilled them came out great.This is a keeper.
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA
Living In: Goodyear, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 11, 2008
This is a definate make it again. I did not pound and roll the chicken, that is too much work. I poured the pesto over the chicken and then put shreaded cheese over it. My husband does not like pesto, but loved this!
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Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 4, 2008
I'm always looking for new chicken recipe and this one was very easy to make and very tasty! It looks very impressive too. This will for sure be made again in our house.
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Cooking Level: Intermediate

Home Town: Raisin City, California, USA
Living In: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 26, 2008
Follow review by layering breasts, pesto, and mozzarella. Cover and bake. Very good!
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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: Oct. 17, 2008
I topped the breasts with my seasoned bread crumb mixture and baked at 375 for 30 minutes. Topped them with spaghetti sauce and more mozzarella and returned them to oven for 15 more minutes. They were juicy and tasty! I will make this again.
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Cooking Level: Intermediate

Home Town: Waverly, Ohio, USA
Living In: Jackson, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 14, 2008
These were delicious! I made my own simple pesto -- in a food processor, combined 25-30 fresh basil leaves, 1/3 cup of grated parmesan cheese, 1/2 cup of olive oil, 1 large tsp of garlic and a dash of garlic salt, pepper and Italian breadcrumbs. It made just enough for 4 large chicken breasts. Spread about 2 tablespoons of pesto over each piece and topped with a slice of mozzarella. Secured the rolls with toothpicks, topped with a dollop of pesto and baked in a casserole pan generously coated with olive oil for about 40 minutes. Pulled the chicken out after about 35 minutes and topped with a Parmesan/Romano Cheese blend then baked for another 5-10 minutes. These got rave reviews in my house, thanks again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 12, 2008
Try marinating in buttermilk if your chicken comes out dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 9, 2008
Be careful not too cook too long.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Oct. 8, 2008
We really enjoyed this. Very easy and tasty. I did not do rolls, just layered pesto and cheese on chicken and baked. I think that the leftovers were even better. Thank you for such a easy and delicious meal.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 6, 2008
Great simple recipe! I incorporated some suggestions from others. The egg/breadcrumb finish really helps to keep the moisture in.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 2, 2008
This recipie was a little basic for me. I added to it a lot. First I covered the chicken in pesto, put a slice of mozzerella on it, and then I added a little cooked spinach before rolling and securing w/ the toothpick. I then put a little more pesto around the chicken in the baking dish, added a handfull of halved cherry tomatoes, one thinly sliced shallot and a handfull of pine nuts to the sides. I baked 20 min covered and 25 uncovered. It came out perfect. I served over angel hair pasta. My husband LOVED it and so did I!
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 1, 2008
This was very tasty. I salt/peppered the chicken breasts after pounding them and added sundried tomatoes to the pesto/mozz stuffing. After rolling and securing with a toothpick, I rolled the chicken in seasoned breadcrumbs, though I think it would have been easier to sprinkle breadcrumbs on the top of the rolls after I put them in the pan. Will definitely make this again.
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Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 29, 2008
Sorry, but I thought the flavors did not go well together. I couldn't even eat half of mine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 29, 2008
This turned out really good. I used the thin breast cutlets, so I wouldn't have to pound the chicken, it worked wonderfully. Easy to roll (start with small end), held together nicely. Tasted good! Minus one star because there is a feeling like something is missing, or it needs just a little bit more.
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Cooking Level: Intermediate

Home Town: Morro Bay, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 23, 2008
LOVE this recipe! I love pesto so this was great. I seasoned chicken as others suggested with salt, pepper and garlic powder, but next I will only season with pepper and garlic powder...the pesto and cheese had enough salt for my taste. I will be adding this to the monthly rotation. Thanks for this great recipe!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Photo by QueenRahel
Reviewed: Sep. 20, 2008
Wonderful recipe. Flavors go great together and was easy to make. I did exactly what the recipe said other than I topped the rolls with Italian bread crumbs. Will make again! Thanks.
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Photo by QueenRahel

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA
Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 18, 2008
Love this recipe. Very easy. I followed the advice of some of the other reviewers and seasoned the chicken breast with some salt, pepper, and garlic powder first. I also covered it in foil for the first 20 min. They still took almost 50 minutes to bake.
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Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 17, 2008
Pesto was overwelming for us. I would try it again with just enough for seasoning. The mozzarella was good though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 15, 2008
I was looking for something a little different from the normal chicken recipe. This recipe is delicious!! I followed the advice of others to make it simple, and placed the chicken in a glass baking dish, smothered in pesto and cheese and baked! It was so easy and so good!
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Cooking Level: Intermediate

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