Roll up savory chicken breast around fresh basil pesto and juicy tomato for a dinner bursting with Tuscan flavors.
The basil pesto sauce truly transforms this simple Italian dish into something special. (We love this dairy-free pesto recipe made with fresh garlic, olive oil, creamy avocado and pine nuts.) Freshly sliced tomatoes complement the pesto, adding a subtly sweet, juicy flavor. Tip: For a more intense flavor, you can swap them with sundried tomatoes.
You’ll need to cut the chicken breasts in half lengthwise, so be sure to choose larger chicken breasts to make slicing them easy. Lay out the chicken between BPA-free plastic wrap and pound them thin using a meat tenderizer. This will help them wrap around the fillings easily, and they’ll cook faster, too!
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Season both sides of the chicken cutlets with salt, pepper, paprika and garlic powder. Next, spread pesto and place a layer of sliced tomatoes on each cutlet. Roll the chicken over the fillings (the long way) and secure each roll-up with a toothpick.
Heat avocado oil in a cast iron skillet (you can also use a Dutch oven) and sear the chicken roll-ups for 4 minutes per side. Once the outsides are nicely browned, add a cup of cherry tomatoes to the skillet and roast in the oven for 15 minutes to finish cooking the chicken.
To serve, remove the toothpicks, then plate the chicken roll-ups with pan juices and roasted cherry tomatoes spooned over the top. Garnish with fresh basil and enjoy with a side of sautéed veggies or cauliflower purée for a healthy, delicious dinner.
Amazing Chicken Pesto Roll-Ups
Amazing Chicken Pesto Roll-Ups
Dina HassanTools
- Chef’s knife
- BPA-free, reusable plastic wrap
- Meat tenderizer
- 4 Toothpicks
- Cast iron skillet
Ingredients
- 2 chicken breasts, cut into very thin fillets
- Salt and pepper to taste
- 1 t paprika
- 1 t garlic powder
- ¼ cup Paleo pesto sauce
- 3 tomatoes, thinly sliced
- 1 T avocado oil
- 1 cup cherry tomatoes
- Fresh chopped basil
Instructions
- Preheat the oven to 350˚F.
- Slice the chicken breasts in half lengthwise, then place under a sheet of plastic wrap and pound the chicken with a meat tenderizer to ⅛ thickness. Season both sides of the cutlets with salt, pepper, paprika and garlic powder.
- Spread 1 tablespoon of pesto sauce in the center of each cutlet and top with 2 or 3 tomato slices. Roll the chicken up tightly and seal with a toothpick.
- Heat avocado oil in a large oven-safe skillet over medium heat. When shimmering, add chicken roll-ups and sear for 4 minutes per side.
- Add the cherry tomatoes and bake for 12-15 minutes, or until the chicken is golden brown. Sprinkle with chopped fresh basil and serve.
Looking for Paleo ingredients? Here’s what we recommend:
Avocado oil (Primal Kitchen)
(You’ll Also Love: Paleo Lemongrass Chicken Wraps)
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