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Pesto and Mozzarella Chicken Roulade recipe

Pesto and Mozzarella Chicken Roulade recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken pesto

The basil pesto in this chicken roulade gives the dish a special punch in flavour. Serve for lunch or dinner.

840 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets, pounded to 5mm thickness
  • 250ml basil pesto
  • 4 Mozzarella cheese, thickly sliced

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4.
  2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of Mozzarella over the pesto. Roll up tightly, and secure with cocktail sticks. Place in a lightly greased baking dish.
  3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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Reviews & ratingsAverage global rating:(917)

Reviews in English (649)

by Carli

Mmmmm...this was great! I followed the directions; pounded the chicken, put in the pesto and cheese then rolled them. The only think I did different was that after they were rolled, I dipped them in egg and rolled them in breadcrumbs. They came out moist and delicious after about 45 mins.-31 Aug 2005

by New Wife

I have made this several times, each time it gets better and better, I have made a few changes ( not that it needed it!) but I soak the chicken in olive oil and Italian spices over night, and then after I have rolled it up I cover it in Italian bread crumbs! I serve it over fettuccine and top with a sun dried tomato Alfred sauce! And it is out of this world!!-01 Dec 2006

by Nicole

Fantastic! I took someone else's advice and just covered the chicken breasts with pesto, then mozz. Covered with foil for 20 minutes, then uncovered and returned to the over for 10 minutes. Came out perfectly.-07 Jul 2007


Basil Pesto Tomato Mozzarella Chicken Bake

Basil Pesto Tomato Mozzarella Chicken Bake – low carb and gluten-free recipe. It’s easy to make, and only one pan is needed.


Just pile all the ingredients on top of the chicken breasts in a baking dish and bake everything in the oven. Once the chicken is cooked, you’ll have lots of juices in the pan. Pour these delicious juices over cooked rice or cooked pasta, such as spaghetti or angel hair pasta, and serve these side dishes with this Mozzarella chicken. Because you bake everything in one pan, the cleanup is minimal.


Pesto Chicken Roulade | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipe.

PESTO CHICKEN ROULADE – (Serves – 4)

Pesto as required
4 chicken breasts
Salt to taste
Crushed black peppercorns to taste
4 X 2 inch mozzarella cheese sticks
1-2 tablespoons olive oil
Tomato sauce as required
Amaranth micro greens for garnishing

1. Preheat oven to 180º C.
2. Slice each chicken breast with one side intact and open it. Wrap them individually in a cling film and beat using a hammer.
3. Unwrap, sprinkle some salt and crushed peppercorns on top. Put some pesto in the center, place a cheese stick on top, fold the opposite edges and roll to make a log.
4. Wrap each chicken log in an aluminium foil and transfer on a baking tray. Place the baking tray in preheated oven and bake for 8-10 minutes.
5. Heat olive oil in a non-stick pan. Unwrap chicken logs, place on the pan and cook till evenly done from all sides and the chicken is cooked. Drain on absorbent paper.
6. Cut into roundels.
7. Put some tomato sauce on the serving platter and place chicken roundels. Garnish with amaranth micro greens and serve hot.


Chicken Prosciutto Roulade

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

So the other day the Fantabulous in laws came up to spend the day. And as expected Mama Fantabulous said &ldquoNow don&rsquot go making a fuss and making stuff. We&rsquore fine with bread and water.&rdquo HA! I so &hearts her! Me&hellip serve bread and water! That made me giggle. I then named off somethings asking if she needed more of (cookies, desserts, breads, etc) for their freezer. Bread&hellip now that got her attention. I swear I&rsquom part her biological daughter as I love bread as much as she does. She did ask for a small loaf of my pumpernickel. Again she emphasized small. Um yeah sure Ma!

They arrived around 8am and they were met with Buttermilk Blueberry Pancakes and Florentine Breakfast Birdsnests, hot coffee and juice. Mr. Fantabulous started working on some stuff for them while Mom and I spent the day in the kitchen. Around 11:30 I knew the boys would be hungry soon so I sat at the kitchen table trying to think what I could make as a light lunch since I knew they wanted Pizza for dinner. I had chicken defrosted and a jar of my most awesomest Pesto in the fridge so I wanted to incorporate that. I opted to go with a Roulade since my Harvest Medley Loin of Pork Roulade turned out so fabulous! I got to pounding the chicken to which Mama Fantabulous came over to watch. As I assembled she was chattering how I &ldquodo too much&rdquo and that I &ldquogo to too much trouble and they aren&rsquot coming up again if I keep doing this&rdquo. I just smiled, told her I loved her and giggled. I put down some Prosciutto, cheese and then smeared some pesto on it. Wrapped them puppies up like a roll and twisted the ends of plastic to make it look like a Tootsie Roll. I popped them in the fridge to chill (plus it helps hold their shape). Hmmm.. I wonder if I wrapped myself in plastic wrap and sat in the fridge if that would help me keep my shape? It would cut back on my working out so much *wink*

As they were chilling I knew this wasn&rsquot &lsquoenough&rsquo. I mean I was making a light lunch so these were on the smaller side. I didn&rsquot want to go with corn or potatoes I wanted something a bit more &lsquofancy schmancy&rsquo. Okay fine, I wanted to show off. I love to get a reaction and the smile of &ldquoMmmmmm&rdquo. Plus I only want the best for them and all those I cook for. I&rsquom like that I guess. Anywho I had bought some of that party rye bread the other day in the store (I seriously LOVE this stuff). I mean it&rsquos nothing special other than say standard rye and pumpernickel bread but I think honestly it&rsquos the shape that I&rsquom drawn to more than anything. It&rsquos just so damn cute! I need Mr. Fantabulous to fabricate me a pan like that so I can make my own. I opted to make a hot dip to go with those cute little breads and to accompany the chicken.

I ended up caramelizing onions (thanks to Mama Fantabulous and her most awesome onion stirring skills cause she rocked the onions), grating some Jarlsberg, adding some stuff to it and popping that bad boy in the oven for 30. This dip was so OVER-THE-TOP-INSANELY-FRIGGEN-FANTABULOUS that I am half tempted to make a kiddie pool size of it next time just for me! Wanna know the kicker too? I HAAAAAAAAAAAAAAAATE chunks of stuff, especially onions. But I kid you not I think the onions could have been whole and I wouldn&rsquot have cared one bit. No worries, that recipe will be coming up in the next few posts. Please, Mama Fantabulous already said she&rsquod put a hit out on me if I didn&rsquot share it. And one thing I learned is that you never EVER mess with Mama Fantabulous!

Anyway, about 10 minutes into the dip baking I took the chicken out, unwrapped it and put it on a baking rack/sheet. Mama F set the table and when the food was done we debated on calling the boys. Seriously the food looked incredible. We didn&rsquot want to share. LOL I know, we&rsquore mean!

Now to make it appear to be a light lunch we used the small plates. I mean 2 things for lunch is small, right? And the roulades were only about 3-4&Prime long by about 1.5&Prime round. Of course Papa Fantabulous in his New York accent gave me &ldquoOh honey, what did you do? You make too much! We&rsquore not that hungry&hellipum, can you pass the chicken?&rdquo LOL I love him!

This is a definite keeper for me. If you don&rsquot like pesto keep it out, maybe stuff with fresh spinach instead. This can EASILY be used is a variety of settings &ndash parties, appetizers, buffet, fancy schmancy dinner, football games (Superbowl), hockey gatherings (GO PENS. Thank you hockey Gods for SETTLING! I&rsquove been going through withdrawal!), graduation parties and so forth.

But make this! Seriously you really need to make this! You will LOVE this! And yes for those bacon lovers out there, you could easily wrap bacon around the chicken and bake that with it. Seriously, what doesn&rsquot bacon go with?? Is there anything?

Seriously just look how incredibly delicious that looks. And yes it was every bit fabulous taste-wise!

Taking this shot was so difficult for me. Why you ask? Cause I had to put down my knife and fork! Ugh! Things I do for you people *wink!*

Have I teased you long enough? Are you wanting the recipe?

No.. not yet, I want to tease you just a tad more. I HAVE to show you a picture of the most AWESOMEST DIP EVER!

Let me introduce you to Mz. Caramelized Sweet Onion Jarlsberg Spread! Oh yes, it&rsquos a MZ! She&rsquos got MAJOR attitude and she knows it!


Baked Chicken Roulade with Spinach and Mozzarella


This chicken dish has the goodness of spinach and tasty mozzarella cheese rolled up inside.

Preparation

Ingredients

  • 1/2 cup basil pesto , (store-bought or homemade)
  • 12 large spinach leaves , washed, dried and stemmed
  • 2 ounces fresh mozzarella , cut into half-inch rounds
  • 1-1/4 pounds chicken breast , boneless, skinless
  • 1 tablespoons olive oil
  • kosher salt and fresh cracked black pepper

Directions


Chicken Rolls With Kale Pesto

In a food processor, combine the kale, parsley, garlic, and 1 1⁄2 teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream. Process to make a smooth pesto. Scrape 1 cup of the pesto into a medium bowl (store the rest for another time). Stir in the grated cheese.

With a meat mallet, pound the chicken breasts between sheets of plastic wrap to an even thickness of about 1⁄2 inch. Season the cutlets with 1⁄2 teaspoon of the salt. Spread the pesto on the chicken, and roll up tightly, securing the rolls closed with toothpicks. Heat a large skillet over medium heat, and add the remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Spread some flour on a plate, and lightly dredge the rolls in flour, tapping off the excess. Brown the rolls all over, about 4 minutes, then remove to a plate.

When all of the rolls are out of the skillet, add the mushrooms, sage leaves, and remaining 1⁄2 teaspoon salt. Cover, and cook until the mushrooms give up their juices, about 5 minutes. Uncover, increase the heat, and cook, stirring occasionally, until they’re caramelized, about 4 minutes more.

Add the wine, bring to a boil, then add the stock. Nestle the chicken rolls in the sauce, and bring to a simmer. Simmer until the rolls are just cooked through, about 7 to 8 minutes. Remove the rolls to a platter, and remove toothpicks. Bring the sauce to a boil, and simmer to reduce to your liking. Whisk in the remaining 2 tablespoons butter, pour this over the chicken, and serve.


1.Marinate the chicken breast with salt,pepper,lemon juice,olive oil & some oregano and keep aside for 15 min.

2.After 15 min keep the chicken piece in between 2 parchment paper or & using a roller or pounder, pound to 1/8-inch thickness.

3. Apply the pesto all over the chicken & sprinkle mozzarella cheese

4. Beginning at the narrower end of the chicken breast, roll up, enclosing filling as you would a jelly roll tie with kitchen twine at 1″ intervals to secure, or use tooth pick .

5. In a pan beat egg, dip the chicken in egg, cooating all over & then in bread crumbs.

6. Preheat oven to 400 degree f

7. Transfer chicken roulades to a small roasting pan and bake for 30-35 min, and then broil for 5 min to get that brown color.

Why would you go to a fancy restaurant when you can cook & create an awesome food & atmosphere at home? Try out this simple but healthy chicken dish & serve your loved ones.


How to make Pesto?

Here is how to make Basil Walnut Pesto at home from scratch. I have a detailed recipe with step by step process and more details here.

Ingredients

  • 2 cups Basil Leaves
  • ¼ cup Walnuts
  • 3-4 Cloves Garlic
  • Salt to taste
  • ½ tsp Freshly Cracked Black Pepper
  • ¼ cup Parmesan Cheese Grated
  • ¼ cup Extra Virgin Olive Oil Plus more if needed
  • 1 tsp Lemon Juice

Instructions

  • Add all the ingredients in the jar of a food processor and pulse to blend everything.
  • Keep in mind to not make a paste of the ingredients.
  • In between blending, keep scraping the sides of the blender using a spatula.
  • Add some more olive oil if required while blending.
  • It is best to use pesto freshly made but you can store it in an airtight container for up to 2 days.


If your family loves Chicken Parmesan, they will love these stuffed chicken breasts! They are perfect for a large crowd if you’re entertaining, or to feed a hungry family for any weeknight. Leftovers are perfect for lunch the next day.

Since making chicken rollatini stuffed with prosciutto and cheese a few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. I had to sneak some spinach in them against his will, but he was very pleased with the final results. I guess you can say this is a cross between my Chicken Parmesan and Spinach Lasagna Rolls.

To serve this, I like to make a big chopped green salad on the side.

To freeze the leftovers, transfer to freezer safe containers and freeze for up to 3 months.


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