About this recipe:The basil pesto in this chicken roulade gives the dish a special punch in flavour. Try enhancing this dish by adding sun-dried tomatoes into each roulade. Serve for lunch or dinner.
4 skinless, boneless chicken breast fillets, pounded to 5mm thickness
250ml basil pesto
4 Mozzarella cheese, thickly sliced
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
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.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.