Chicken Pesto Roll Ups (VIDEO)
Have you discovered Pesto Chicken?! These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! This pesto chicken tastes like fine dining with Tuscan flavors but they are so easy to make.
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This is my sister, Svetlana’s pesto chicken recipe. She sent me a photo of her dinner last week and I set out to recreate it right away. My Mother (who was trained in the culinary arts), was particularly smitten with this recipe. Mom’s rave reviews are especially valuable to me. 🙂
Chicken Pesto Roll Ups Recipe:
These chicken roll ups are simple enough for weeknight cooking but are also special occasion worthy!
Ingredients for Pesto Chicken Roll Ups:
The list of ingredients in this pesto chicken is short and uncomplicated: Chicken, simple seasoning, shredded mozzarella and tomatoes. P.S. We fell in love with homemade pesto sauce but the one from Costco also works really well.
How to Make Chicken Pesto Roll-Ups:
1. Preheat oven to 425˚F. Cut each 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 to 1/8″ thick. Season both sides of your thin cutlets with garlic salt and black pepper.
2. Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin slices of tomato and sprinkle with 2-3 Tbsp shredded mozzarella cheese. Roll the chicken up as tightly as you can and seal ends with a toothpick.
3. Preheat a 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 for a total of 8 minutes on the stove).
4. Sprinkle tops with remaining cheese and scatter 1 cup of baby tomatoes over the top. Place the oven-safe skillet on the center rack of your preheated oven and bake 425˚F for 13-15 minutes (13 minutes for these medium chicken breasts and 15 minutes for larger chicken breasts, or until internal temperature of chicken reaches 160˚F on an instant-read thermometer.
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. Serve with mashed potatoes and roasted asparagus for a fancy (but simple) dinner!
Watch How to Make Chicken Pesto Roll Ups:
Is your mouth watering yet??
⬇Print-Friendly Chicken Pesto Roll-Ups Recipe:
Chicken Pesto Roll-Ups (VIDEO)
Ingredients
- 2 lbs chicken breasts, (4 medium/large chicken breasts)
- 1 tsp Garlic Salt, (or to taste)
- 1/4 tsp Black Pepper, (or to taste)
- 1/2 cup Pesto sauce, (about 8 Tbsp total)
- 8 oz Mozzarella cheese, shredded,, (reserve 2 oz for topping)
- 2 tomatoes (medium), thinly sliced into 16 rings
- 1 cup cherry tomatoes, optional
- 1 Tbsp Fresh basil leaves, shredded, optional garnish
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
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 1/8" 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Have you tried Pesto Chicken?
P.S. These chicken pesto roll ups reheat really well if you’re lucky enough to have leftovers! I hope you and your family love these easy, excellent chicken pesto roll-ups.
If you love chicken, check out this popular one-pan Chicken Madeira and all of our favorite chicken recipes HERE.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha,
I love the chicken pesto roll up recipe and want to make it for a fun dinner party …game night with friends. I’d like to sauté the chicken then move the roll ups to a Pyrex dish a few hours before the dinner. I assume I should refrigerate the dish, take it out a while before placing it in the oven? Would you add more time to the oven cooking? Would you add the tomatoes, mozzarella and cover ? Would the oven temperature be the same? Thanks for your thoughts.
Hi Sandra! I have not experimented with that to advise. My concern is that partially cooking the chicken (sautéing) and then refrigerating is unsafe food handling. You can find more details here at USDA.gov
You should be able to prepare, fill, roll, refrigerate, and then proceed with the recipe as instructed. It may add a few more minutes to the cooking time since they will be cold. You’ll have to watch them in the oven. I hope that helps. Good luck!
My husband came to the table and said….wow….fancy cooking again? It was scrumptious. Madiera will be next!!
Hi Janet! That’s awesome. I’m so glad it was a hit.
made this today using your basil pesto. super delicious. i usually cant stand chicken breasts because they dont have any flavor but the pesto really took them to another level. eeryone loved it.
That’s great, Jim! Thank you for the wonderful feedback.
I love this recipe, only thing I’ve changed is dry spaghetti noodles, instead of toothpicks!
That’s a great idea, Gavin! Thank you for sharing.
I have never left a review on a recipe site, but this was beyond amazing! I was looking for a non boring chicken dish and this will now be in the rotation! Thank you!!
Hello Chris, thanks for this review. We appreciate it!
Absolutely delicious flavours. A little bit of work but the flavours work so well together. I made a sauce with the tomatoes and added some additional veggies like eggplant and mushrooms and stuffed the chicken with red bell peppers but its the roll-ups that are the highlight. The pesto omg, so yummy. Thanks Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us, Wayne!
Just delicious and it does taste like a restaurant dish! I used thinly sliced sun dried tomatoes in the stuffing instead of regular tomatoes for more flavor. And also added a thin slice of prosciutto as well and it was great. I added some homemade chicken stock and a dash of lemon to the pan to take advantage of all the amazing flavors in there.
It’s not hard to prepare and everyone tonight loved it and no leftovers! Bravo!
Thank you for sharing, Keena! I’m so glad it was a hit!
Another recipe from Natasha’s Kitchen that I have truly enjoyed.
Thanks, James! So glad you loved it.
Hi Natasha,
Can l make this recipe half ready a day before?
Hi Desta! We like to make this fresh but can definitely try it. I don’t know how the tomato slices would do if they are cut a day before and stuffed in the chicken. Let us know how it turns out.
Tks, Natasha, Do you have any other chicken breast recipes which l can half prepare a day before and finish it in an ovn on the day? So l can have time with my guests.
Hi Desta, you can find all my chicken break recipes using the search toll on the website. Simply type in “chicken” and all of the options will appear. I hope you love the recipes you find!
Hi Natasha,
What if I don’t have an oven proof skillet, suggestions please!
Hi Suzanne! You could still make this recipe if you have another oven-safe pan, it doesn’t have to be this type of skillet. Most pans are oven safe but the oven-safe temperature varies by brand, materials, and pan types. Look for the oven-safe symbol or wording on the bottom of your pan and if you are not sure, you could research on google for more information on what pans are best to use. I suppose you could also transfer this to a baking dish, like a glass pyrex dish. One of my readers commented, “I skipped the pan frying step, and put the roll ups in a glass baking dish with the olive oil and butter. I baked them, covered with aluminum foil, for 30 minutes, then uncovered for 10 minutes to brown them, and then uncovered for another 5 minutes with the additional shredded mozzarella on top to melt the cheese!”
I hope this helps!
Natasha:)
I have a really dumb question for you. I have this same staub Dutch oven that you use for this recipe. My question is…..I wash it with soapy water per instructions, but everytime I dry it it has like a “residue” (don’t really know how to describe it) inside of it. Does yours also do this? I hope I don’t have a defective pan because it’s been discontinued. I can’t seem to reach anyone with staub so I am asking you your experience with it. Sorry to bother about something so silly, but just wondering 🤔 thank you! I love your blog!! 😀
Hi Tammy, I don’t think it’s a residue as much as just dulling of the coating in the pot. I think that sounds pretty normal and it’s a great question! If you are concerned, you might send a message to Staub on IG or FB to see iff there’s a fix or some kind of advice to preserve the pretty sheen but I don’t know what that would be.
Thanks so much for getting back to me. I appreciate it. Have a happy day 😊
I hope you have a great day also, Tammy!
Tammy I have the same issue. Once cleaned and very dry I put on a drop or two of flax seed oil. I mean next to nothing. Then I use a paper towel to wipe the oil throughout the pan. I dry and rub with a paper towel for a good minute. Leaves it looking like new. Hope this helps!
So easy to make & so good! Honey’s words (as he was going for 2nds!) “Its a keeper!”
Natasha – you’re making me look like an amazing cook! 🙂
It’s definietly a keeper! Thank you for sharing. I am glad it was a hit!
Oh my – had these for dinner tonight – winner! Kinda had to fight my hubby for the last goobers in the skillet…
I’m so glad thee were a hit, Rhonda! Thank you so much for sharing that with me.
This is absolutely incredible and so easy. Be good for a dinner party. I left out tomatoes due to reflex and added spinach on top of pesto and then the cheese. The sauce finishes it off when serving.
This is THE perfect dish for a dinner party!
Hi-once again I am looking for a family dinner recipe. Wondering if there can be any other substitutions for the tomatoes? My son can not eat anything with seeds so adding tomatoes is a no-no. Maybe asparagus? Thanks
Hi Vanessa, we love this recipe with tomatoes and haven’t tried without it yet, but others commented and shared this. “Didn’t have regular tomatoes but substituted baby spinach leaves. Used fresh basil from the garden and homemade pesto. It smells wonderful. Thanks for this recipe!” I hope that helps.
Made these over the weekend, simply delicious. Easy to followup recipe, my son said “simply awesome” Thanks for all the great recipes that make me look good. Merry Christmas!
Hello Mary Jane, good to know that you enjoyed this recipe! Thank you for the review.
I made these tonight and they were delicious! They didn’t stay rolled up very well, but they tasted delicious!! I will definitely make these again!!
Hi Ken, good to know that you enjoyed this recipe. Thanks for your comments and feedback!
These were absolutely delicious but did anyone else have trouble with the thickness of the chicken? I had large breasts and they didn’t roll up like Miss Natasha’s. And even as big as they were I did the less a time of 13 minutes and they were over done. Against DELICIOUS!!!! But I would like to get them to look better. Oh, and be sure to add the cherry tomatoes.
Hi Paige, you want to get them as thin as you can – make sure you cut your large breasts into two or three if very large and then pound each one down even more to 1/8″ thickness. Regarding it cooking too fast, was the temperature possibly too high?
Love love love the pesto chicken. Made in iron skillet so good. I did add a splash of wine to it couple minutes before final removal from oven. Salad, pasta and crunchy on the outside, soft on the inside bread on the side. Delicious! But no surprise, has never made any recipe from Natasha that wasn’t!!!!
Thanks for your good feedback, Teresa. Glad you’re enjoying the recipes that you tried!
Can’t wait to make!! Such a summery, luscious twist to a chicken fontaine blu recipe. The pesto and field tomatoes…make it fabulous! Gail, Hamilton, Ont.
The perfect summer dinner! I hope you love it, Gail!
natasha I made this last night for the family it was amazing and so simple. i will be trying more of your recipes they all look so good thanks
Thanks for sharing that with us, Brent. Glad you and your family enjoyed this recipe!
I made this tonight and it was fantastic. I used your pesto recipe as well(so yummy). My husband doesn’t even like pesto. The tomatoes on top were so sweet after roasting.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Meri!
WOW, just WOW. AMAZING recipe as always. Your recipe’s never let me down. Thank you for giving us great recepies, they make us feel like we’re gourmet chef’s! They do me anyways! Lol.
You’re welcome Charity! I’m so happy you enjoyed this recipe. Thank you for sharing that with us!
My husband is not a fan of chicken, but he loves this recipe. I now make this once a week. Very delicious!!
That’s so great! It sounds like you have a new favorite!
Omg YUMMMMMMY. I’m 56 years old and cook a lot and well, but this is a too 10 favorite thing I e ever cooked. I had a 6 ounce jar of organic pesto (check ingredients find one with basil and olive oil as first ingredients. Some use spinach and sunflower oils. Ewww. Most use cashew. This has pine nuts and cashew.) I only used two chicken breasts so it made 4 servings. I cooked 1/2 lbs of whole wheat pasta and mixed all the left over jarred pesto and a sprinkle of Parmesan. Served with airfried asparagus with garlic lemon and olive oil. Delicious
Perfect! Thanks for sharing your experience and great feedback with us, Elizabeth. We appreciate your review!
Gotta try this one! I’ve done this with sun-dried tomatoes and feta but never with pesto! I love all your recipes! Дякою!
Thank you, I’m glad to hear that you’re enjoying my recipes! I hope you like this one too.
delicious
Thanks, Sue!
Your dishes I have cooked are delicious
I’m glad you’re enjoying them, Sue!
I made this today, and delivered it to my adult children! Needless to say, they absolutely loved it! Excellent! I added some red onion to a couple of them for added flavor, and it worked also. Thanks for the recipe!
My son-in-law said it tasted like it came from a 5 Star Italian restaurant!
Wow! That’s so great, thanks for the amazing comment.
Hi Roger, you are very welcome. I’m happy to know that they all loved this recipe!
made this last week and the family loved it! super easy and love when I have all the ingredients on hand…thank you for your yummy recipes!
You’re welcome, Monique! I’m glad you enjoyed it.
Seriously, one of The BEST chicken dishes I have ever tasted. So amazing & mouth-watering… fabulous for “company,” too! ++++
Yay, that is so awesome! Thank you so much for your great feedback, Annemarie.
Fantastic and easy! My husband said – this is the top 3 recipes I’ve ever tasted. Thank you!
Wow! That’s just awesome! Thank you for sharing your wonderful review!
Made this for my son & daughter-in-law after the birth of their baby. They loved it! Didn’t have large tomatoes, so I used Trader Joe’s sun dried tomatoes & TJ’s Pesto sauce. It was a hit and will make again. Had more than enough for dinner for 3. Then froze the left overs so they could have another meal. It seems to freeze well.
Thank you for sharing that with us, Ronda. It’s great to hear that your family loved this recipe! Thank you for sharing.
This recipe was a hit, despite my lack of skill in one aspect of the preparation. Besides being somewhat sloppy to handle (again, my fault) it tasted great. I look forward to making it better on my next try.
I’m sure you did great, Kurt! Thanks for sharing that with us.
Is that a cast-iron roasting pan with a plastic handle you used. The manufactures name??
Hi Jim, this was the Staub braiser and we LOVE it! It’s very versatile
Are you using Kirkland chicken breasts here?
Hi Colleen, these were a little smaller than the kirkland ones I believe. The Kirkland brand ones from Costco are definitely very large, but they would still work here and you’d get larger roll-ups which would need slightly longer cooking time. For reference, 4 chicken breasts in this recipe weighed 2 lbs.
Made this last night and will be saved in my ‘keeper’ list! Thanks very much for creating this it was very well received!
You’re so welcome, Rosemary. I’m happy to know that you loved the roll ups!
What an impressive dish! We loved it.
That’s so great! I’m so glad you enjoyed this recipe!
Never write reviews…BUT this is amazing! Saved to my “keepers” file.
Made as written…tweeked by putting seared chicken on top of halfway cooked spaghetti (in oven proof bowl) and adding the sauce…then cooking in 375degree oven as stated. Added basil and about 3 T. Of olive oil to pasta.
That’s so great! It sounds like you have a new favorite!
Hi Natasha. This recipe looks amazing. I would love to recreate your masterpiece; however, my family is anti-tomato. I personally love tomatoes. In order to please everyone, do you think I can substitute tomatoes with mushrooms? Or will that ruin the pesto flavor? I know someone earlier mentioned roasted red peppers. I would appreciate any feedback. Thanks again.
Hello Sarah, we love this recipe with tomatoes and haven’t tried without it yet but others commented and shared this. “Didn’t have regular tomatoes but substituted baby spinach leaves. Used fresh basil from the garden and homemade pesto. It smells wonderful. Thanks for this recipe!” I hope that helps.
I would like to make your chicken pesto rollups for a dinner party, when they will be the third course and I have the following two questions:
1) Could I substitute goat cheese for the mozzarella inside the rollup and continue to sprinkle mozzarella on top? Or use goat cheese within the roll-up and on top.
2) Could I prepare the chicken up to Step 3 and then do step 4 (bake in oven) later?
Please advise.
Hi Nonna, I haven’t tried this with goat cheese inside, but if you test it, please let me know how it goes. You can prep them ahead and bake later. That would work great.
So I didn’t have tooth picks and really dont trust I have fully cooked rolled meat. Instead I fried the chicken cutlets flat then added the pesto and cherry tomatoes and put it in the oven until the tomatoes began to burst. Once that happened I sprinkled it all with cheese then put it in the broiler to brown it a bit. Served on side of plain spaghetti with butter. This was so good! Thanks for the inspiration ☺️
You’re welcome! I’m so happy you enjoyed this recipe!
Tried your chicken pesto roll-ups last night and served them to 3 good friends. They were a bit tricky to roll but were absolutely delicious and looked lovely , I will make them again
Hello Bev, thanks for sharing that with us. I am so glad that you and your friends loved this pesto roll!
Great recipe !! I have made this dish about 5 times so i decided to mix things up a little bit by adding stuffing to each roll up and extra in the pan in the oven. Great results my son and i loved it and decided to keep it Try it its a fun new enjoy Natasha’s dish
That’s just awesome! Thank you so much for sharing that with me!
Made this last night, so good. I have made a couple other of your recipes. They are always so delicious!!
I’m so happy to hear that Pam!
I made this tonight. It was delicious. It had all our favorite things in it. Will surely make it again. So glad I have found your videos and recipes on Facebook.
Awesome! So happy to know that you enjoyed this recipe. Thanks for sharing!
Delicious! I served it over PARMESAN, SUN-DRIED TOMATO, AND BASIL RICE – found on Pinterest.
That is great! Thanks for your good feedback.
They are so good and excellent as leftovers. Don’t let the recipe intimidate you, it is easy!!!
I love it! Agreed, it looks intimidating but it’s easy once you get how it works. Thanks for sharing that with us, Debbie.
Tried this recipe for the first time tonight, and it was delicious!! Outstanding is more like it and two thumbs up from my family! I think I may have “overstuffed” my chicken breasts (LOL!). Not seeing your photo first Natasha, I rolled the breasts up, and literally had 3-4 toothpicks in each one so you can imagine how hard it was to brown them, not to mention when I took them out of the oven, I had to be real careful where I was cutting!! I used a large red heirloom tomato from a farmers market along with heirloom cherry tomatoes, and I used your homemade pesto recipe!! What a great flavorful recipe!!! Yum!!!!!!!!! Thank you!!
I’m so happy you enjoyed this recipe, Maureen! I’m so glad you enjoyed that!
Just had these and they were so good! With so much flavor, they were like a dish at a fancy restaurant. I followed your recipe and again, love that you list amounts in the instructions so I don’t have to scroll up & down. 5⭐️
Thank you so much for your great comments, Bonnie. We appreciate it!
Your recipes are great and your radiant personality only adds to them. I added sundried tomatoes to the chicken breasts instead of fresh ones and it was perfect. Thank you
Love it, Mary! Thank you so much for sharing that with us, we appreciate it!
I love this chicken dish! Super easy and delicious! Thank you!
I’m so glad you enjoyed that Tina!
I made this dish tonight The Pesto stuffed chicken roll ups I changed it a little by adding Stuffing in the middle and used 4 inch bamboo pics VERY GOOD Yum
Thanks for all ur work cooking great food !!
That is a good idea. Thanks for giving this recipe a try and great feedback!
Delicious! I added garlic powder and more pesto to the drippings and served it over cooked whole wheat pasta.
Sounds yummy! Thanks for sharing that with u.
I’m making meals for the freezer. What is the best way to prepare this chicken? Should I prepare it right up to the baking time, then freeze and do the baking when ready to use?
Hi Nancy, I haven’t tried freezing them so I’m not 100% sure how they would work after thawing and reheating. It will have to be an experiment :-). Let me know if you test that out! It sounds like a good idea!
Another one I’d give more stars to! This was fantastic! I made it just as written and it was great. I already can’t wait to make it again-hubby loved it too. I’ve been cooking for almost 50 yrs but I can never have too many recipes, lol.
That’s just awesome!! Thank you for sharing your wonderful review, Brenda!!
I have another comment-I’ve made this 2 more times but I changed it a bit: instead of the roll ups, I just put the breasts in a skillet and cooked them, then I topped with pesto and mozz cheese and tossed some cherry tomatoes in the pan and covered it until cheese melted. It’s still the same great taste but much easier to make. Thanks again for the recipe
Can this be made in a slow cooker?
Hi Luke. I haven’t really tested that to advise but if you decide to experiment on it please share with us how it goes.
Absolutely amazing! So much flavored packed in these. Thank you for sharing!
You’re welcome! I’m so glad you enjoyed that!
Natasha,
I made this tonight even though I really wasn’t in the mood to cook. It was so easy and SO Good!!!! Everything I’ve tried so far has been excellent!!! Natasha’s kitchen is my go to. Thank you!!!
That’s just awesome!! Thank you for sharing your wonderful review, Charlene!
Absolutely delicious! thank you Natasha=)
Since I found your site, I have been cooking your recipes for a month so far and they are all incredible!!!
P.S
I told my husband: “Wow, her recipes are the best. Why so?Probably because she is Ukrainian=)”
I’m so glad you discovered our site, Natalia! Thank you for that great feedback.
I just made these tonight…..delicious! My only question is is there a trick to rolling them together? I did the best I could, but they were kind of falling apart on me. Thank you
Hi Tammy, the toothpick definitely helps to hold them together. That’s what I do.
I used toothpicks, but they still seemed to fall apart somewhat. Yours just look so perfect.
You might also try sauteeing with the toothpick side down first to seal that edge better before turning them over.
I think this may be the first time I have ever commented on a recipe but I had to!! This meal was amazing! It really was like going to a restaurant, my hubby said it was a new favorite. I can’t wait to make it for my kids when they come over for our once a month dinner! This is the third recipe I have made of yours – I made the Spatchcock chicken a few days ago and it was also incredible and I have the banana bread in the oven right now. Can’t wait to try more. Thank you Natasha!!
Your home must smell so good right now with that banana bread in the oven. Thank you so much for sharing that awesome review with me.
Made this for dinner tonight, stuffed with your Pesto recipe that I made yesterday. OMG! This is soooo good! So easy to prepare. Another winner, Natasha! But then again, all of your recipes are the best.
That’s so great! It sounds like you have a new favorite!
Made this recipe last night and my husband and I just loved it. Very easy to put together and fast to cook. I don’t have a pan to put in the oven so I did them on the stove and covered the chicken for a while. Thank you for a great recipe and a wonderful dinner. Will for sure be sharing this recipe and also making it often.
I’m so glad you enjoyed it!
Chicken pesto roll ups were freakishly amazing….definitely a keeper….thanks Natasha 😘
That’s so great! It sounds like you have a new favorite!
I have frozen them successfully several times.
Thank you so much for sharing that!
Can I freeze and reheat leftovers? It’s only my hubby and I. I’d like to make the full recipe and reheat leftovers later in the week or the following week. Sounds yummy and simple! Also, love all the tweak ideas in the reviews.
Hi! I haven’t tried freezing them so I’m not 100% sure how they would work after thawing and reheating. It will have to be an experiment :-). Let me know if you test that out! It sounds like a good idea!
Substituted sun dried tomatoes for the sliced tomatoes inside the roll ups, and I used a TBS of the sun dried tomato oil with the butter. Used shredded Italian 6 cheese blend, and also topped with the multi variety (heirloom like) cherry tomatoes. YUM! It’s a keeper!
That’s just awesome!! Thank you for sharing your wonderful review with us Cathy!
I made this recipe tonight for my father’s 72nd birthday dinner. Oh my goodness, it was absolutely amazing! My mom and dad loved it and my tongue actually did flips! It was juicy and tender, and the flavor was just over the top. I used great quality mozzarella cheese and pesto and the cheesy outcome was well worth the extra dollar! Thank you Natasha… You continue to grace our dinner table with your amazing recipes!
That’s just awesome, Shawnee!! Thank you for sharing your wonderful review
Used yellow tomatoes inside the chicken, used homemade (I had frozen it) pesto, and served it with garlic spaghetti, this was so delicious! Sent leftovers to my son-in-law who said a definite top three from me but he was struggling to figure out what the other two were!!
That’s just awesome, Janice! I’m so happy you all enjoyed this recipe!
Made for company dinner of 16. Everyone loved the flavour, tenderness, and visual appeal.
Awww that’s the best! I’m so happy you all enjoyed this recipe! Thank you so much for sharing that with me.
Hi Natasha,
Can I do all this on the stove or do I have to use an oven, cause I don’t have one at the moment.
Hi Fafa, you could do it on the stove-top, but I would suggest cooking over lower heat and check the internal temperature of the chicken for doneness to make sure it is fully cooked through. You might cover with the lid for the last couple of minutes to melt the cheese nicely, and it would probably cook faster on the stovetop.
I’ve also made your recipe and it become one of my favorites!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Absolutely delish !!! Please tell me the name of the pan you used for this recipe. Thank you so much. Your recipes are excellent and quick to throw together. All the best !
Hi Nancy, this was the Staub braiser and we LOVE it! It’s very versatile
Made this tonight it was delicious- will be makingbit again! Great recipe – shared with my newly married daughter. Follow you on Facebook and instagram!!
Awww that’s the best! Thank you so much for sharing that with me, Karen :). I’m all smiles!
I prepared this dish a few days ago and it was absolutely delicious! I did season the chicken with Italian seasoning and added baby spinach to the roll-up. I will be making this dish regularly. Thank you for sharing, Natasha!
That’s so great! It sounds like you have a new favorite, Leyla!
Absolutely! I’ve shared it with my co-workers and on my Facebook page. Excited to try many more of your delicious recipes! 🙂
Thank you for sharing that with your co-workers, Leyla!!
Hi Natasha. Another delicious recipe! If I want to make this for a big crowd how can I do that? Can I fry them on the stove top and then transfer to a large baking sheet and put in the oven? Cover with foil?
Hi Raya, that’s exactly how we do that! I look forward to your feedback & hope you love this recipe!
Came out a bit salty, which may have been from the brand of pesto I was using.
Hi Jenn, that is the likely culprit since there isn’t much added salt in this recipe besides seasoning the chicken pieces early on – also be sure not to over-season the chicken pieces. I have found that it’s easiest to tell how much salt I am adding by pinching and sprinkling the salt by hand. Hope that helps! 🙂
Made this last night and my hubby says, “this rivals a restaurant babe!”
A homerun in my book!
That’s so awesome! Thank you for sharing that great review with us!
I have now made these 3 times, and they are on this weeks menu. My husband loves this recipe!
I add some white wine before it goes in the oven, and sliced mushrooms w/ the tomatoes. My husband loves mushrooms and they go perfect w/ this recipe! The light Sauvignon Blanc wine was a nice added flavor.
I also make my own pesto, never knew it was so easy to make!
Thank You for a great recipe!
You’re so welcome! Thank you for that wonderful review! It sounds like you have a new favorite!
I made this tonight, with a slight variation on the recipe! I skipped the pan frying step, and put the roll ups in a glass baking dish with the olive oil and butter. I baked them, covered with aluminum foil, for 30 minutes, then uncovered for 10 minutes to brown them, and then uncovered for another 5 minutes with the additional shredded mozzarella on top to melt the cheese! They were delicious! My husband said, wow please make sure you keep this recipe to make it again! 🙂
That’s just awesome!! Thank you so much for sharing that with me.
At what temp did you bake these?
Served these for the first time to a crowd of ten young adults tonight. I made a slight variation with a garlic, wilted spinach and cheese instead of the pesto because I couldn’t get any basil. The reviews were outstanding from all my guests. Every plate was cleaned! Thank you for sharing this with the world, I can’t wait to make it again. 🌎 😋
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Just made it. Not as pretty as yours but so tasty. Family loved it!
Sounds like you found a new family favorite, Leanne!
Can’t wait to try these. A hint: empty liners from cold cereal boxes
are great for pounding chicken. Also, saying “cut horizontal” would make more sense to me than “lengthwise”. Thanks.
That’s a great tip and an awesome way to reuse! Thank you for sharing that with us Jane!
This is an amazing dish! We use the pan drippings and make a quick sauce for linguine! Its heaven!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Aaamazing recipe Natasha! My husband even said I cook better than the restaurant after he tried this meal😅thanks to u! Most of my recipes are from your website! Keep them recipes rolling🤗
That’s amazing! I’m so happy you bother loved this! Thank you for this wonderful review!
Hello. I think this recipe looks amazing and I want to try it. My biggest problem is that I live in China so my house doesn’t have a real oven and premade pesto is very hard to come by. Do you think it would turn out okay if I did it entirely on the stovetop with a homemade pesto? Also, do you have a homemade pesto recipe you particularly like?
Thanks!
Hi Eric! Thank you for your amazing feedback! That’s a great question! We have a basil pesto recipe here! I hope you like it!
Could boneless skinless chicken thighs be used in place of breasts? They seem to be more tender.
Hi Angela, I haven’t tried it with thighs, here is what one of our readers said: “I made it over the weekend with chicken thighs because we don’t like chicken breast, did it all according to directions but less pesto just a thin layer maybe 1tsp. It was delicious, husband loved it, it was very delicious and i think I have to make it again this week! Thank you for great and delicious recipes Natasha!” I hope this helps!
omg!! made these roll ups for my wife tonite and she LOVED it!!! you make it easy for a non-cooker to cook. thanks
I’m so happy to hear that! Thanks Tracy!
I watched your posts on FB, and I did a lot of them. You are fabulous. Thank you for your time and receipts. you
Hi Dana! Thank you so much for watching those! I’m so happy you discovered our blog.
WHAT WONDERFUL RECIPES YOU HAVE, THANK YOU SOO MUCH !!!
Thank you Nicki! I’m so happy you are enjoying them!!
This was my first try at this recipe. I think it overcooked… the chicken was rubbery! I used the cook times exactly per the recipe.
Hi Susan, it could be due to having the heat higher which would cook the chicken faster.
Delicious recipe! I added Kalamata olives with the cherry tomatoes, and it was perfect!!!! I got lots of compliments. Thanks!
Hi Patrice! Thank you for the great review! I’m so happy you enjoyed this recipe!
Merhaba natasha bu akşam deneyeceğim sonucu göreceğim ama mükemmel görünüyor
Hi Taju! Enjoy! Thanks for the awesome review!
Hi I love this recipe but sometimes pesto doesn’t agree with me. Can you recommend a replacement for the pesto? Thanks
Hi Jennifer. One of our readers mentioned omitting the pesto and still enjoys the recipe. Are you a fan of chimichurri? Although it might not be perfect for this recipe a substitution like spinach may work instead of basil and you can make your own sauce? Pesto is a bit hard to replace since it is so unique.
Hi Natasha,
Love this recipe but could you plz tell me substitute of wine as I don’t consume wine?
Hi Nomi, This recipe does not come with wine. Were trying to comment on another one by chance?
My family and I LOVE this dish. It’s so flavourful and delicious, and pretty easy to make. A hit every time!! Paired with a nice risotto and a salad with balsamic vinegar and olive oil, you think you’re in a fancy restaurant. Thanks, Natasha!!
You’re so welcome John! I”m so happy your family enjoyed these! Thank you for the awesome review!
Natasha you have changed my daily meal plans and I truly greatly appreciate your recipes. So far I have cooked seven of your recipes and I love them all please keep them coming!
Wow! Thank you so much Ana! You’re so nice! I appreciate the amazing feedback!
Fantastic, beautiful and easy. What more could you want!
Thank you for this amazing review, Patricia!! I’m so happy you enjoyed that!
Hi Natasha, I love your cooking sight! Your recipes are simple and down to earth. I am allergic to garlic and pine nuts so I made my own pesto with spinach and fresh basil, a little lemon juice, parmasen cheese, and olive oil to put in the roll ups. Absolutely delicious! Served with zoodles!
That sounds amazing Liz! Thank you for for sharing you version with us!
Making these tonight. Didn’t have regular tomatoes but substituted baby spinach leaves. Used fresh basil from the garden and homemade pesto. It smells wonderful. Thanks for this recipe!
You’re so welcome Patricia! Thank you for the wonderful review.
Made this tonight, and it was a hit with everyone! I usually don’t like chicken breast (too dry for me), but these came out very good. We had homemade pesto and tomatoes from our garden – perfection!
That’s so great Beth! I’m so glad you enjoyed it! Thank you for the wonderful review!
Fabulous! Will definitely be making this again. My only modifications were Provolone instead of Mozzarella (I find Mozzarella rather bland) and threw in Baby Bella mushrooms (because . . . mushrooms). Excellent!
Thank you for sharing your version with us! I appreciate the awesome review Diana 🙂
It”s really good. I’m from Belgium and i like your receipt.
Thank you so much Christine! I’m so happy you enjoyed it!
Hi Natasha!
I’m curious as to what brand/model pots and pans you use to cook with. I’m in the market for a new set and I love that you always go from stove-top to over with yours!
I used this one here for this recipe! Its so perfect to use between the oven and the stove top! Thank you for the great review!
Absolutely delicious! In my house one person does not care for pesto and another does not care for cheese. Preparation of several of the roll ups without these ingredients wasn’t the challenge as much as distinguishing which was which when they came out of the oven! Next time I will use colored toothpicks to color code them!
What a great idea! I’m happy you were able to work this out for everyone!
Instead of frying the chicken pesto roll ups. Can they be baked?
I haven’t tried that Reva! If you experiment please let me know how you like the recipe!
It’s never as easy as you make it look. Lol I always make a big mess and juices leak out when I am trying to roll the chicken up. But, it’s so worth the mess and effort because the taste to great! Love your recipes and videos. Thanks so much
It does get messy with some of these! Thanks for following Jennifer!
nice idea.. the chicken roll ups. I have one request.. use less plastic baggies. simple plastic wrap ( while still plastic works. or parchment paper maybe.. just trying to get the public to stop buying so much plastic. The baggies can be washed and reused.. but once you’ve put chicken in there I can see why one would not want to do that.
Thank you Marty! We definitely try our best.
What kind of pesto did you use? Genovese (with basil and pine nuts)?
Hi Victor! We used Kirkland Basil Pesto from Costco
I did alter it a bit and used another cheese and also didn’t have small tomatoes so instead cut up a potato. The result was amazing! The flavors all went into the potatoes . Will definitely be making it again 😋😋😋
Awesome! So happy you liked it!
Very easy to make. My wife is still working and I surprised her with this meal. She said it was restaurant quality. I have to say it was delicious.
I’m so happy to hear that! Thank you for sharing your great review, Buck!
I absolutely love this recipe! Follow it to a T “ no need to change anything”
It’s a Hugh hit with my family and friends.
Thanks Natasha for a great recipe
I’m so happy you enjoyed that. Thank you for sharing that with us, Lisa!
Great with spagetti
Thank you for sharing your great review!
I love your recipes and wish I had more energy for all of them. 70 years old with bad back. Simple recipes are really great for seniors.
Yours are so good.
Thank you for that wonderful compliment! I’m so inspired reading your review. Thank you!
Can these be made ahead and frozen??
Hi Katy, I haven’t experimented with freezing them so its difficult to say. If anyone tried freezing these, please share your results.
Would the spinach just be put on uncooked along with tomatoes?
Hi Marlen, that is how I would do it. 🙂
Love, love, love the 🐔 pesto rollups!!! My husband was like “pile it on…” So delicious!
Thank you
Awesome! 🙂 I’m happy to hear how much you both love the recipe. Thanks for sharing your great review!
These are delicious. Seriously. Like the best recipe with chicken. You have amazing recipes, Natasha.
I’m happy to hear how much you love this recipe Olga! Thanks for following and sharing your excellent review!
Hi Natasha, I’m on Ketogenic diet and I make this recipe every week. It’s so good. Even my non-keto hubby loves it. Looking forward to more keto/low-carb recipes. Thanks.
I’m glad to hear how much you both love the recipe! Thanks for sharing your fantastic review!
Can I use chicken tenderloin? Would that alter the baking time?
Hi Anneta, the chicken tenderloins will likely be smaller in size so they will probably bake up a little faster. I suggest cutting into one to check for doneness to be sure.
Mouth watering delicious!!! I will definitely be making this recipe again. I added yellow pepper slices . Thank you
You’re welcome Crystal! I’m glad you love the recipe, thanks for sharing!
Delicious! Instead of sliced tomato I added Roasted Red Peppers on the inside! Fantastic!!
Yum, that sounds good Sue! Thanks for sharing your great review!