Chicken Pesto Roll-Ups
Makes 6 servings Each serving provides: 1 lean 1 condiment 1 green 1 healthy fat
Ingredients
- 36.4 oz raw chicken breast ~should yield 24 oz cooked (4 leaners)
- 1/2 teaspoon garlic powder (1 condiment)
- 1/4 tsp salt (1 condiment)
- 1 teaspoon pepper (2 condiments)
- 6 tbsp pesto (6 healthy fats)
- 8 ounces shredded reduced-fat mozzarella (2 leans)
- 1 ½ cups (9.51 oz) tomatoes (3 greens)
- 1 ½ cup (7.89 oz) cherry tomatoes (3 greens)
- ½ cup chopped basil (1 condiment)
- 10 1/4 second sprays of non-stick spray (1 condiment)
Directions
- Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 6 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into ⅛" thick cutlets. Season both sides of chicken with garlic powder, salt and black pepper.
Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.
Notes To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil
