Chicken Pesto Roll-Ups
2 ¼ pounds chicken breast
¼ teaspoon garlic salt
½ teaspoon pepper
¼ cup pesto
8 ounces reduced-fat mozzarella
1 ½ cups tomatoes
1 ½ cup cherry tomatoes
½ cup chopped basil
Instructions
Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into ⅛” thick cutlets. Season both sides of chicken with garlic salt and black pepper.
Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.
Notes
To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil.
Makes 6 servings
Each serving provides:
1 lean
½ condiment
1 green
1 healthy fat
