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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Reviewed: Jun. 6, 2008

Really good! I'll use thinly cut chicken breasts next time rather than pounding them out. Thanks for the recipe!

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 3, 2008

This was so good. I did not have mozz. cheese, so i used sharp cheddar and some grated parm with ramoano chesse. I was worried it may be too greasy, but it was so good, the cheddar gave it a nice bite. I also toped with the remaining pesto. fantastic. even kids loved it.

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: Jun. 1, 2008

Quick and tasty but not a a "wow" meal. Next time I'll put some bread crumbs or melted cheese on top.

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JAMIEBECK

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Provo, Utah, USA

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Reviewed: May 31, 2008

I made this recipe with out making them in rolls. Instead I covered the top of the breast with about 2-3 tbs of pesto sauce, I put a few slices of tomato on top of the sauce, then I added grated mozarella cheese to the top. Then put it in the oven @ 375 for about 25 min covered in foil then another 10 min without the foil. It all depends on how thick the chicken breast is. The chicken was very juicy and smothered in goodness. It came out so good. I can't wait to make this again.

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Lysette

Cooking Level: Beginning

Home Town: Gilroy, California, USA

Living In: Hayward, California, USA

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Reviewed: May 28, 2008

I just made this last night and it is phenomenally simple and delicious. I followed the recipe except I had only feta cheese on hand and I just dipped my pre-cooked chicken rolls in italian bread crumbs. I did only 3 huge breasts that I had flattened and it did take the entire 45-50 minutes to cook. I kept checking the internal temperature and it took that long to reach 165. My husband RAVED about this dish so it is definitely a keeper!

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Mrs Mandy

Cooking Level: Intermediate

Home Town: Oak Island, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: May 27, 2008

Instead of pounding the breasts, I simply put the pesto on top of the breasts and then added swiss cheese the last 5-10 mins of cooking. Outstanding!

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Jaime

Cooking Level: Beginning

Home Town: Roseville, California, USA

Living In: Lincoln, California, USA

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Reviewed: May 27, 2008

ridiculously easy and sooooo juicy!!! this may sound gross but i love to eat it cold the next morning!

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Cyn D.

Cooking Level: Intermediate

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Reviewed: May 21, 2008

Super easy to make, but not very impressed. The breast were just too thick, even after flattening. Would use tenderloins next time. I would marinate the chicken in the pesto, too. The pesto inside just wasn't enough taste for me.

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Jenna B.

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Irvine, California, USA

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Reviewed: May 4, 2008

Amazing. Rave reviews from my fiance and a friend this weekend! I had shredded Italian blend cheese on hand, so I used that and topped the chicken rolls with marinara sauce before baking. Topped with extra cheese during the last five minutes of baking, and WOW! Thanks for sharing this one!

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C IS FOR COOKIE

Home Town: Hendersonville, Tennessee, USA

Living In: Clovis, New Mexico, USA

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Reviewed: May 2, 2008

This was really really good chicken. I had some of my friend's leftover homemade pesto to used up. I seasoned the outside of the chicken with salt/pepper, and the inside just the pesto and thin pieces of fresh mozzarella (the kind in water). I also baked it for maybe 30 minutes. ALOT of oilve oil from the pesto/cheese came out of the chicken, but I basted it over the chicken every 10 minutes. The result was EXTREMELY moist and flavourful chicken. My boyfriend said it was the best he ever had. I don't like chicken, and I thought it was moist and flavourful. 10++++

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 27, 2008

Husband loved it. He's a pesto freak! I also rolled in bread crumbs, served with some pasta roni and green beans. A great, simple meal.

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meganrrussell

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Reviewed: Apr. 24, 2008

my husband really lovd it; cheese with chicken often is too cheesy, so I only put one slice of provelone cheese in my chicken and it tasted really good.

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 22, 2008

This is a great recipe! Our family, which includes younger children, gobbled this dish up and begged for more. I didn't have any prepared pesto sauce, so I used Gourmet Garden's Basil Herb Blend. It's basically chopped basil in a squeezable tube. In addition, I sprinkled salt and pepper on the basil side of the chicken. I also used a shredded Italian cheese blend instead of sliced mozzarella cheese. This is a keeper recipe!! Thank you for sharing it!

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NHBLONDIE

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Reviewed: Apr. 19, 2008

5 stars because this is so incredibly easy yet tastes like something you spent a long time making. We will be making this again and again I'm sure.

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Mel

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Reviewed: Apr. 18, 2008

Loved these! Even the kids did after they got over the "green." I sprinkled the chicken with salt, pepper, and garlic powder. I also took the advice of others and baked it covered for the first 20 minutes. I served them with garlic parmesan mashed potatoes and green beans. I will definitely make this again.

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christine

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Reviewed: Apr. 18, 2008

These were just average, and too much effort for the end result. The chicken was on the dry side. We thought it needed a light pesto cream sauce to go on top - that would have completely made the recipe. I have to say I hate stuffed chicken recipes - my rolls NEVER look like the picture and the filling ALWAYS seeps out. I topped mine with more pesto and another slice of cheese before serving - still needed a sauce.

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TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

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Reviewed: Apr. 17, 2008

These were okay. I followed a few reviewer recommendations that I thought turned out well. I seasoned one side with salt and pepper prior to rolling, and dipped the rolls in egg and breadcrumbs prior to baking. I would definitely cut down the cooking time. The recipe calls for 45-50 minutes at 350. I baked them for 35 minutes at 325, and they still seemed a little on the dry side. Overall they weren't bad, but they didn't really wow anyone.

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