Get ready to fall in love with the vibrant flavors and striking presentation of Sundried Tomato Pesto Chicken Rolls. This Italian-inspired main dish is an absolute showstopper, perfect for both weeknight dinners and special occasions. Juicy chicken breasts are filled with rich sundried tomato pesto, fresh spinach, and two kinds of melty cheese, then rolled, seared, and baked to golden, gooey perfection. The combination of textures and colors makes every slice irresistible and guarantees rave reviews at the table. Trust me, this is the kind of recipe you’ll want to make again and again!
Ingredients You’ll Need
The magic of Sundried Tomato Pesto Chicken Rolls is all about high-impact, straightforward ingredients coming together in harmony. Each item on this list matters: they bring pops of color, creaminess, and loads of flavor — and you probably already have most of them in your kitchen!
- Chicken Breasts: Pound them evenly for tender, juicy rolls that cook perfectly every time.
- Sundried Tomato Pesto: The star of the show, this spreads bold, tangy richness inside every roll.
- Mozzarella Cheese: Melts beautifully, creating a gooey, stringy center that holds the stuffing together.
- Parmesan Cheese: Adds sharp, salty notes and an extra boost of Italian flavor.
- Fresh Spinach Leaves: Lends freshness and gorgeous green color, plus sneak-in nutrients.
- Olive Oil: For the perfect golden sear and that classic Mediterranean aroma.
- Salt and Pepper: Essential for balancing and livening up all the savoriness.
- Toothpicks: Little kitchen heroes to hold your chicken rolls together while baking.
How to Make Sundried Tomato Pesto Chicken Rolls
Step 1: Prep and Pound the Chicken
Start by preheating your oven to 375°F (190°C). Lay out each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it’s about ½ inch thick. This step guarantees the chicken cooks evenly and is easy to roll — plus it’s oddly satisfying!
Step 2: Season for Depth
Once your chicken is an even thickness, put away the plastic wrap and season both sides liberally with salt and pepper. These simple seasonings are key for making every bite of Sundried Tomato Pesto Chicken Rolls tasty, right from the inside out.
Step 3: Spread, Layer, and Sprinkle
Now the fun begins! Smear about 2 tablespoons of sundried tomato pesto over each chicken breast, reaching to the edges for flavor in every bite. Next, add a handful of fresh spinach leaves, then generously sprinkle on mozzarella and Parmesan cheese. Each layer brings its own personality and ensures this dish is never boring.
Step 4: Roll It Up
Carefully roll up each chicken breast, tucking in the filling as you go. Secure your creations with toothpicks at the seams. Don’t worry if a little filling peeks out — that’s the delicious, rustic charm of Sundried Tomato Pesto Chicken Rolls!
Step 5: Sear to Golden Perfection
Heat olive oil in a large oven-safe skillet over medium heat. Place your chicken rolls seam-side down and sear, turning every 2–3 minutes, until all sides are gorgeously golden. This step locks in moisture and builds even more flavor.
Step 6: Bake Until Bubbly
Transfer the skillet straight to your preheated oven. Bake for 20–25 minutes, or until the chicken is cooked through and the cheeses are bubbling away. Your kitchen will smell incredible! Once baked, let them rest for a few minutes, then remember to remove the toothpicks before slicing and serving.
How to Serve Sundried Tomato Pesto Chicken Rolls
Garnishes
A sprinkle of freshly chopped basil or parsley on top adds a burst of color and a fresh, herbal note that brightens up the dish. You can also finish with a light drizzle of extra olive oil or, for a little zing, a touch of balsamic glaze. Don’t skip that final snowy shower of extra Parmesan either!
Side Dishes
Sundried Tomato Pesto Chicken Rolls shine alongside roasted vegetables, such as asparagus, broccoli, or crisp-tender green beans. Craving something lighter? Serve them with a leafy green salad tossed with a tangy vinaigrette, or over a bed of fluffy cauliflower rice for a wholesome meal.
Creative Ways to Present
For dinner parties, slice each chicken roll into medallions and arrange in a spiral on a platter to show off that colorful filling. Skewer smaller portions with toothpicks for finger food at gatherings, or nestle the rolls onto creamy polenta for a rustic, Italian-inspired feast. The dramatic swirls and melting cheeses always make a statement!
Make Ahead and Storage
Storing Leftovers
If you end up with extra Sundried Tomato Pesto Chicken Rolls (rare, but it does happen), store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they sit, making the leftovers just as crave-worthy as the fresh batch.
Freezing
To freeze, wrap each cooked chicken roll tightly in plastic wrap and then foil, or place in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating so they stay juicy and don’t dry out.
Reheating
For best results, reheat Sundried Tomato Pesto Chicken Rolls in a 350°F oven, covered with foil, for about 15–20 minutes until warmed through. This keeps them moist and preserves that lovely melted cheese center. Microwaving works in a pinch, but use short intervals to prevent rubbery chicken.
FAQs
Can I use a different type Main Dish
Absolutely! You can swap mozzarella for provolone or fontina for a slightly different melt and flavor. Even goat cheese works beautifully for a tangy twist inside your Sundried Tomato Pesto Chicken Rolls.
What if I don’t have sundried tomato pesto?
You can use regular basil pesto and add a few chopped sundried tomatoes before spreading. The key is to keep that punchy, savory-sweet contrast that makes these rolls irresistible.
Can I prep the chicken rolls in advance?
Yes, you can assemble the chicken rolls up to a day ahead and refrigerate them, covered, until ready to sear and bake. Perfect for planning ahead when entertaining or meal prepping!
What’s the best way to pound chicken evenly?
Sandwich the chicken between two sheets of plastic wrap, then use a meat mallet, heavy rolling pin, or even a small saucepan, striking gently until you reach the desired thickness. This helps avoid tears and keeps things tidy.
Can I make these rolls gluten-free and low-carb?
Good news: Sundried Tomato Pesto Chicken Rolls are naturally gluten-free and low in carbs! Just double-check that your pesto doesn’t contain any breadcrumbs or wheat-based thickeners if using store-bought.
Final Thoughts
I can’t wait for you to try Sundried Tomato Pesto Chicken Rolls in your own kitchen! This dish is pure comfort meets restaurant-worthy flair, with each delicious roll stuffed full of flavor and easy enough for any home cook. Your family and friends are sure to ask for seconds!
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Sundried Tomato Pesto Chicken Rolls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests or family with these flavorful Sundried Tomato Pesto Chicken Rolls. Juicy chicken breasts filled with sundried tomato pesto, gooey cheeses, and fresh spinach, baked to perfection.
Ingredients
Chicken Rolls:
- 4 boneless, skinless chicken breasts
- ½ cup sundried tomato pesto
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- Toothpicks
Instructions
- Prepare Chicken: Preheat oven to 375°F (190°C). Pound chicken breasts between plastic wrap to even thickness. Season with salt and pepper.
- Fill and Roll: Spread pesto on each breast, top with spinach, mozzarella, and Parmesan. Roll up and secure with toothpicks.
- Cook: Sear rolls in skillet, then bake for 20–25 minutes.
- Serve: Remove toothpicks before serving.
Notes
- Serve with roasted veggies or salad.
- Add minced garlic for extra flavor.
- Substitute spinach with kale or arugula.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
