Best 9 Pesto Stuffed Chicken Rolls Recipes

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Pesto stuffed chicken rolls is a flavorful and impressive dish that is perfect for a special occasion or a weeknight meal. The combination of tender chicken, aromatic pesto, and crispy prosciutto creates a delightful culinary experience. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the steps of making this delicious dish, from selecting the right ingredients to assembling and cooking the chicken rolls. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Here are our top 9 tried and tested recipes!

PESTO CHEESY CHICKEN ROLLS



Pesto Cheesy Chicken Rolls image

This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.

Provided by CHOMPY

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
  • Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 5.6 g, Cholesterol 123.5 mg, Fat 40.3 g, Fiber 1.8 g, Protein 49.5 g, SaturatedFat 14.2 g, Sodium 886.1 mg, Sugar 0.6 g

PESTO-STUFFED CHICKEN BREASTS



Pesto-Stuffed Chicken Breasts image

Enjoy your favorite summer flavors any time of year with these easy stuffed caprese chicken breasts.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

1/2 cup basil pesto
1/2 cup shredded Parmesan cheese (2 oz)
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
1/4 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 tablespoon balsamic vinegar
4 oz fresh mozzarella cheese, cut into 4 slices

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In small bowl, mix pesto and Parmesan cheese. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 rounded tablespoons pesto mixture into pocket in each chicken breast. Brush olive oil on both sides of chicken, and place on rack. Sprinkle with salt.
  • Roast uncovered 25 to 30 minutes or until chicken is cooked through and stuffing in chicken reaches internal temperature of 160°F.
  • Meanwhile, in 1 1/2-quart saucepan, heat tomatoes to a simmer over medium heat. Reduce heat to medium-low, and cook 7 to 8 minutes, pressing with wooden spoon to break down tomatoes, until sauce thickens. Remove from heat; cover pan to keep warm.
  • Brush chicken breasts with balsamic vinegar; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted. Top with tomato sauce.

Nutrition Facts : Calories 570, Carbohydrate 9 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 0 g

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY



Pesto Chicken-stuffed Garlic Bread Recipe by Tasty image

Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

13.8 oz pizza dough, 2 packages
½ cup pesto
2 cups shredded mozzarella cheese
1 ½ cups chicken, cooked and shredded
½ cup butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pepper
3 tablespoons fresh parsley, chopped
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  • Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  • Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  • Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  • Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  • Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  • Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  • Remove from loaf pan and let cool.
  • Top with parsley (optional), slice and serve.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

MASCARPONE-PESTO CHICKEN ROLLS



Mascarpone-Pesto Chicken Rolls image

Who could resist the great flavor of these golden-brown roll-ups spiraled with rich mascarpone cheese and prepared pesto? What's more, they're easy to make. -Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon garlic salt
1/2 cup mascarpone cheese
1/4 cup prepared pesto
1 large egg
2 teaspoons water
1 cup seasoned bread crumbs
8 teaspoons butter, melted, divided
8 ounces uncooked fettuccine
Fresh basil leaves, optional

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with garlic salt. Combine cheese and pesto; spread over chicken. Roll up each from a short side and secure with toothpicks., In a shallow bowl, whisk egg and water. Place bread crumbs in a separate shallow bowl. Dip chicken in egg mixture, then coat with crumbs. Place seam side down in a greased 11x7-in. baking dish. Drizzle with 4 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired.

Nutrition Facts : Calories 808 calories, Fat 48g fat (22g saturated fat), Cholesterol 242mg cholesterol, Sodium 768mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 52g protein.

PESTO STUFFED CHICKEN RECIPE BY TASTY



Pesto Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, sundried tomatoes, pesto, shredded mozzarella cheese, oil

Provided by Vaughn Vreeland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 7

3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 oz shredded mozzarella cheese, shredded
3 tablespoons oil, for pan frying

Steps:

  • On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
  • Slice each chicken breast horizontally along the side to create a pocket for the filling.
  • Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
  • Heat oil in a skillet over medium heat.
  • Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 3 grams, Protein 57 grams, Sugar 9 grams

PESTO STUFFED CHICKEN ROLLS



Pesto Stuffed Chicken Rolls image

From 'The Kosher Palette' - You can use the pesto recipe provided (it makes 2 cups worth) or any pesto you prefer. This dish is a snap to prepare when you have pesto already on hand. Serve as a main dish or as an appetizer - it looks really pretty and tastes even better!

Provided by Kishka

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves
1/2 cup pine nuts
4 garlic cloves
1 cup olive oil, divided
1 cup grated parmesan cheese (optional)
salt
pepper
6 boneless skinless chicken breasts, pounded flat
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons margarine or 3 tablespoons butter, softened
1/4 cup pesto sauce
1/2 cup minced red bell pepper
1/4 cup crushed corn flakes
1/2 teaspoon paprika

Steps:

  • To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
  • With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
  • Add parmesan cheese, if using, pulsing until blended.
  • To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
  • Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
  • Combine cornflake crumbs and paprika in a shallow bowl.
  • Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
  • Cover and refrigerate at least 1 hour.
  • Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
  • Bake, uncovered, for 35 minutes.
  • Remove from the oven and let stand for 10 minutes.
  • Remove toothpicks and slice into 1/2 inch pieces. Serve warm.

PESTO-STUFFED CHICKEN BREAST



Pesto-Stuffed Chicken Breast image

A quick and easy keto pesto-stuffed chicken breast recipe.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

nonstick aluminum foil
4 boneless, skinless chicken breasts
4 ounces mozzarella cheese, cut into 4 slices
5 tablespoons prepared pesto, divided
2 eggs
2 cups shredded Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
  • Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g

PESTO STUFFED CHICKEN THIGHS



Pesto Stuffed Chicken Thighs image

A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!

Provided by Norahs Girl

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

6 tablespoons pesto sauce (basil sauce, recipe at end)
8 chicken thighs, boned
3 tablespoons olive oil
2 onions, chopped
2 (14 ounce) cans chopped tomatoes
1 tablespoon tomato puree
fresh basil leaf (a good handful)
1/4 pint white wine
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 orange bell pepper, deseeded and sliced
2 teaspoons ground paprika (to garnish)
2 teaspoons basil leaves (to garnish)
salt
fresh ground black pepper
1 cup tightly packed fresh basil leaf
3 garlic cloves, crushed
2 ounces chopped almonds
1/2 cup virgin olive oil
1 ounce butter
1 ounce parmesan cheese

Steps:

  • Spread a little pesto under the skin of each chicken thigh.
  • Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
  • Remove with slotted spoon and reserve whilst sautéing the remainder.
  • Heat remaining oil in pan add onions and sauté for 3 minutes.
  • Stir in tomatoes and tomato puree.
  • Add basil leaves and simmer for 5 minutes.
  • Stir in white wine and simmer for 5 minutes more.
  • Season to taste.
  • Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
  • Bake at 375°F/190°C for 25 minutes.
  • Garnish with some more basil leaves.
  • Pesto Sauce: Liquidise all ingredients.

Nutrition Facts : Calories 1077.3, Fat 82.4, SaturatedFat 18.8, Cholesterol 179.4, Sodium 377, Carbohydrate 27.5, Fiber 7.3, Sugar 12.2, Protein 42.6

PESTO RICE-STUFFED CHICKEN



Pesto Rice-Stuffed Chicken image

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

Tips:

  • To make the chicken rolls more flavorful, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
  • If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
  • Be careful not to overcook the chicken rolls, or they will become dry and tough.
  • To make the pesto sauce, use fresh basil leaves for the best flavor.
  • If you don't have pine nuts, you can use walnuts or almonds instead.
  • Serve the chicken rolls with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pesto stuffed chicken rolls are a delicious and easy-to-make dish that is perfect for any occasion. The chicken rolls are juicy and flavorful, and the pesto sauce adds a bright and herbaceous flavor. This dish is sure to impress your guests, and it's also a great way to use up leftover chicken.

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