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Pesto Prosciutto Chicken Roll Ups with Sun-Dried Tomato and Mozzarella
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Pesto Prosciutto Chicken Roll Ups with Sun-Dried Tomato and Mozzarella

45 minServes 4Nutri-Score C€€
from @recipesbyvictoria119 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (boneless, skinless, butterflied and pounded thin)Meat4 pieces
  • prosciutto (thin slices)Meat8 pieces
  • pestoPantry80 g
  • sun-dried tomatoes (drained and chopped)Pantry60 g
  • mozzarella (grated or sliced)Dairy150 g
  • olive oilPantry15 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

270kcal

Carbs
3 g
Proteins
30 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Oven
  • kitchen twine

step by step

Method

  1. Prepare the chicken

    • Butterfly the chicken breasts and pound them thin between sheets of baking paper.
    • Season both sides with salt and pepper.
    Step 1

  2. Fill the roll ups

    • Spread pesto over each chicken breast.
    • Layer with prosciutto, chopped sun-dried tomatoes and mozzarella.
    • Roll up tightly and secure with kitchen twine or toothpicks.
    Step 2

  3. Sear the roll ups

    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the roll ups on all sides until golden brown.
    Step 3

  4. Bake

    • Transfer the roll ups to a baking dish.
    • Bake at 200 °C until the chicken is cooked through and the cheese is melted.
    Step 4

  5. Rest and serve

    • Let the roll ups rest for a few minutes, then remove the twine and slice.
    Step 5
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