Reviewed: Sep. 2, 2008

This was very good! I also made the modification that others have suggested and instead of rolling the cheese into the chicken, I instead topped the chicken with pesto & the cheese. It still tasted good! I served this with egg noodles and used some of the extra juices to season the noodles. Will definitely make again.

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mlw327

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Reviewed: Aug. 20, 2008

the flavor is great, we did cook it a little too long so it was dry I would be careful with that, maybe cover until the last 10 minutes or so, but this is definitely a dish to make again

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Shannon

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

I loved this recipe! I am at the very beginning stages of cooking and this was my 3rd ever dish to make. It was quick, easy, and delicious. I made it exactly according to the recipe (no tweaking) and it was a hit. My boyfriend said it was one of the best chicken dishes he's ever tasted!

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Smiley4766

Cooking Level: Beginning

Living In: Chattanooga, Tennessee, USA

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Reviewed: Aug. 14, 2008

Simple to make. I pounded the chicken as suggested, and used about 1T pesto on each breast.

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Andrea

Cooking Level: Beginning

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Reviewed: Aug. 14, 2008

Very flavorful! I sprinkled some breadcrumbs on top, placed the chicken in a little olive oil in the bottom of the pan so it didn't dry out. Also sprinkled some shredded Parmesan cheese on top at the very end. I would definitely make this again!

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Beth O.

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: Annandale, Virginia, USA

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Reviewed: Aug. 12, 2008

I made these for my husband and I tonight and he loved them. He said they were "perfect" and he is a really picky eater. I made only a small moderation to the recipe. After rolling up the chicken with the filling like a jelly roll, I put them into a casserole dish and brushed the tops with olive oil and put a couple tablespoons in the bottom of the dish to prevent sticking. Then I sprinkled them with Italian seasoning and coated tops with panko bread crumbs. I baked these in my convction oven at 350 for 45 minutes, then put them under the broiler for about 4 minutes until the tops were golden. I sprinkled a little real grated parmesan reggiano on top as well. This recipe goes really well with the Gourmet Mushroom Risotto recipe on this website.

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Alison K

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

This is quite good and I would make it again. I overcooked it, slightly, so kind of dry. I also should have added a lot more pesto. I gave it a 4 mostly because of the appearance. I looked really boring on top (white chicken). Next time, I'll add some bread crumbs and butter or a sprinkle of parmesan and put it under the broiler for a few. Served with pesto pasta.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 11, 2008

These were really good- and really simple!

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annat1016

Cooking Level: Expert

Home Town: Sycamore, Illinois, USA

Living In: Kirkland, Illinois, USA

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Reviewed: Aug. 6, 2008

I, too, didn't roll the chicken. I used thin chicken breasts and spread freshly made walnut pesto and a couple of spoonfuls of roasted garlic-flavored over the chicken, baked it at 350 for about 15 minutes. Also, I added an ounce or so of dry white wine to the dish after it was in the over for about 10 minutes. It was liquid-y when I added the mozzarella, but the liquid had reduced when I took it out of the oven. My husband (picky) really liked this dish, and I thought it was different and worth making again.

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DENISEC65

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Reviewed: Aug. 3, 2008

Great recipe! I didn't have a meat pounder so instead I put the chicken breast in a baking dish and put 2-3 tablespoons of pesto on top of the chicken. Then I baked it uncovered for 20 min at 175 C. Then I put the cheese on top and cooked for another 3 min. Fantastic Flavor!

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eviltwin

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

I was in a hurry to make dinner for my pesto-loving boyfriend so I chose not to stuff the chicken with the pesto and cheese. Instead, I seasoned chicken breasts with garlic salt, pepper, and oregano and seared them in a grill pan. After browning both sides, I placed the breasts in a baking dish and topped each with pesto sauce. In the final minutes of baking, I placed thick slices of mozzarella on each chicken breast and put my oven on broil to melt the cheese. I served this with a side of linguine and steamed broccoli. Fast, simple, and delicious. My boyrfriend gave it two thumbs up!

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devolution587

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2008

This is an awesome change from the normal, boring chicken dinner. I wasn't sure how the texture and taste would come out, so I made mine with small, thin breast cutlets just to try it. Because of their size, they didn't need to be pounded thin, but they *were* difficult to roll up and very messy to assemble. The taste is SPOT ON, however; I used Buitoni's basil pasta and skim mozzarella and the flavors were fantastic. Also, to tie the chicken in with my ziti pasta side dish, I ladled marinara over the top of the chicken. You have to try it! The sauce really made it special. I'm totally making this with full sized chicken breasts next time.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 17, 2008

I wish I had more pesto... I used Alessi's super duke nukem concentrated Pesto, so just spread a very thin layer (barely had any left). Shredded Mozz cheese. Prior to this, I let the chicken defrost in a pool of EVOO and Penzey's Italian Herb seasoning. I'll make this again, only have normal pesto, instead of a teeny tiny bit of the uber-concentrated stuff.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 15, 2008

Very tasty!

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jessflyc

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Reviewed: Jul. 13, 2008

very good. added a few ingredients (such as pine nuts, Parmesan cheese, capers, and shiitake mushrooms) and baked in my cast iron skillet. very juicy and flavorful.

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left turn photo

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Reviewed: Jul. 6, 2008

A very easy and flavourful recipe. I used a sundried tomatoe pesto b/c I happed to have some in the fridge already. My company raved about it and asked for the recipe. Will make again trying different pesto's!

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netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 20, 2008

It was pretty good, but not fantastic. It's easier to pound out thin if you butterfly the breast first and then pound thin, then roll up.

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Ginn

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

I pounded the chicken, but didn't roll them - just topped them with Simple Garlic and Basil Pesto (easy recipe from this site) and mozzarella. The final dish was screaming for something more (presentation & taste) so I topped them with chopped tomatoes. It was beautiful, comapany-worthy, and without any prompting even my 12 yr old said he really liked it.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jun. 19, 2008

So easy to make and tastes great too! I definite winner with me!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 7, 2008

This is an easy delicious recipe - definitely give it a try. It's become a regular at our house. The only thing I've changed is I use asiago cheese instead of the mozz. but either cheese is good - it's just my preference...great recipe!

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LBEDELL

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