- Cooking Time:
- Servings: 2-3
- Preparation Time:
- Premade pesto
- Part skim low moisture shredded mozzarella
- 4 chicken breasts, the thinner the better (I ended up with 6 tonight because some were so thick I had to split them)
- Olive oil
- Preheat oven to 425º. Trim chicken breasts and lie flat. Spread pesto over middle of chicken breast. Do not spread to edges of chicken or you will have a tough time rolling them up. Next sprinkle mozzarella cheese. This is where it gets a little messy. Take one end of chicken breast and roll up to the other end. Secure with one or two toothpicks. Repeat until all chicken breasts are rolled. Place a rack on a baking sheet and place each roll on top, seam side down. Brush with a little olive oil. Bake in oven for 30-35 minutes or until juices run clear. Before serving, remind diners that there are toothpicks in each roll. I once failed to mention that to my boyfriend who bit into one. Oops!
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