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Pesto Cheesy Chicken Rolls


"This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe."
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1 h 5 m servings 585 cals
Original recipe yields 4 servings


  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 49.5 g
  • 99%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
  3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 644
  1. 905 Ratings

Most helpful positive review

Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped ...

Most helpful critical review

This was just okay...a little too bland for out taste. I will try to spice it up a bit next time.

Most helpful
Most positive
Least positive

Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped ...

I have made this several times, each time it gets better and better, I have made a few changes ( not that it needed it!) but I soak the chicken in olive oil and Italian spices over night, and th...

Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then mozz. Covered with foil for 20 minutes, then uncovered and returned to the over for 10 minutes. Came...

I was in a hurry to quickly get something in the oven the other night when I got home from work late, so I did not take the time to pound the breasts out flat. Insted, I just spooned a couple t...

Simply delicious, and definitely worth making your own pesto for, which I handily had in the freezer. I used shredded mozzarella rather than the slices because it was easier to roll up, and add...

This was very good...but make sure you lightly season the chicken breast ..i just seasoned with some salt, pepper and garlic powder. And just a note to all: boneless chicken breast doesn't take...

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 need...

This was delicious, and I am a picky eater! I used nice thick mozzarella cheese slices. The only suggestion I would make is seasoning the chicken with salt and pepper, and after it is in the o...

I really enjoyed this recipe. It's simple an quick to make. I pounded my chicken flat, seasoned one side with salt, pepper and garlic powder and then spread the pesto on the unseasoned side. I o...