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Pesto-Stuffed Chicken Rolls

This is a great meal for dinner guests, it is full of flavor, it looks amazing and you can make it ahead of time and bake it when just before the guests arrive. 

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You may also want to try Grilled Italian Chicken and Chicken Stuffed Shells.

Pesto-Stuffed Chicken Rolls on plate

Pesto-Stuffed Chicken Rolls ~ Easy Appetizer or Snack

I generally serve this with creamy mashed potatoes, a green salad and some nice dinner rolls if you are using as a main dish. 

*Adapted from Southern Living*

Ingredients Needed:

  • skinned and boned chicken breast halves
  • salt
  • pepper
  • cream cheese, softened
  • sun dried tomato pesto (or your favorite pesto)
  • Panko bread crumbs

How To Make Pesto-Stuffed Chicken Rolls:

Place each piece of chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.  

Sprinkle with salt and pepper; set aside.

Combine cream cheese and pesto, stirring until smooth.  

Spread 2 tablespoons over each chicken breast; roll up lengthwise, securing with wooden picks.

Dredge chicken rolls in Panko.  

Place on a baking sheet coated with cooking spray.

Bake uncovered at 350 degrees for 30 minutes; let stand 10 minutes.  

Remove wooden picks, and slice into 1-inch rounds.

If you are preparing this ahead of time, cover and refrigerate for 8 hours.

Remove from refrigerator, and let stand at room temperature for 30 minutes.   Or omit these steps and proceed to bake.

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Yield: 4

Pesto-Stuffed Chicken Rolls

Pesto-Stuffed Chicken Rolls

 This is a great meal for dinner guests, it is full of flavor, it looks amazing and you can make it ahead of time and bake it when just before the guests arrive.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 10 minutes

Ingredients

  • 6 large skinned and boned chicken breast halves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 oz cream cheese, softened
  • ¼ cup sun dried tomato pesto (or your favorite pesto)
  • 1 cup Panko bread crumbs

Instructions

  1. Place each piece of chicken between sheets of plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin.  
  2. Sprinkle with salt and pepper; set aside.
  3. Combine cream cheese and pesto, stirring until smooth.  
  4. Spread 2 tablespoons over each chicken breast; roll up lengthwise, securing with wooden picks.
  5. Dredge chicken rolls in Panko.  
  6. Place on a baking sheet coated with cooking spray.
  7. Bake uncovered at 350 degrees for 30 minutes; let stand 10 minutes.  
  8. Remove wooden picks, and slice into 1-inch rounds.

Notes

If you are preparing this ahead of time, cover and refrigerate for 8 hours.
Remove from refrigerator, and let stand at room temperature for 30 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 515mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 16g

Nutritional calculations are estimated and may not be accurate.

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