When I cook, I love to borrow ideas and blend it with my own style. Here’s a mashup recipe for me to enjoy later, and hoping you might too, dear reader!
Pesto Chicken Rollups
Pesto recipe: https://www.gimmesomeoven.com/how-to-make-pesto/
I typically use the whole container of basil, too much Parmesan and garlic (is there such thing?!) and eye ball the rest of the ingredients. I used to make it with almonds, but pine nuts are so cheap at Trader Joe’s, I’ve changed my ways.
1 lb of Perdue thin sliced chicken breast
This saves the time of cutting or pounding!
Sprinkling of Italian seasoning
Water soaked toothpicks
Preheat oven to 350. Mix ingredients for pesto in a food processor or blender. Season chicken with salt, pepper, and Italian seasoning. Spread pesto on chicken. Roll chicken and secure with a toothpick. Bake for 15-20 minutes. Top with Parmesan and bake for another 5 minutes if needed.
My mouth is watering as I type this!
6 thoughts on “Pesto Chicken Rollups”
this sounds good, and I would have to agree with you, is there such a thing as too much garlic?
Thanks for posting! I need some new recipes in my rotation. This sounds delish! Look forward to trying this out soon!!
It sounds like a great way to celebrate a Friday night. Yum. I haven’t heard of Perdue thin sliced chicken breast, but I will be researching it as soon as I leave this comment.
This sounds amazing. I love new recipes
I’m an eyeballer kind of cook, too! 😉
EDIT: I added balsamic vinegar to the top before baking and…it changed the game