Pesto-Stuffed Chicken with Tomato Relish

Course: Entree

Cuisine: American, American / Italian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 723kcal

Author: Kris Longwell

This dish is loaded with amazing fresh flavor. Making the pesto sauce from scratch is a snap in your food processor. Store-bought pesto will work, too. Be sure to pound the chicken out to about ⅛ to ¼-inch in thickness. Easy and so delicious!

Print Recipe

Equipment

Kitchen twine or toothpicks to secure the chicken rolls

Ingredients

2 cups pesto sauce click link for easy recipe

For the Tomato Relish

2 cups tomatoes seeded and chopped
1 tablespoon extra-virgin olive oil
2 tablespoon balsamic vinegar
Kosher salt and black pepper

For the Chicken

2½ lbs chicken breasts boneless, skinless, pounded to ⅛th-inch in thickness
Kosher salt and black pepper
2 cups mozzarella whole milk shredded
2 tablespoon olive oil
Cooking spray

Instructions

Do Ahead

Prepare the pesto sauce (see link in the Ingredients list)
2 cups pesto sauce

Make the Tomato Relish

In a medium-sized bowl, mix together the tomatoes, oil, vinegar, and a healthy pinch of salt and pepper. This can be made up to 24 hours in advance (it's better if it has time to chill for at least an hour).
2 cups tomatoes, 1 tablespoon extra-virgin olive oil, 2 tablespoon balsamic vinegar, Kosher salt and black pepper

Prepare the Chicken

Preheat oven to 400°F.
Place the thin chicken breasts on a cutting board. Season them all over with salt and pepper. Spread about 2 tbsps of the pesto sauce over the top of each cutlet. Top each cutlet with a couple of tablespoons of shredded mozzarella.
2½ lbs chicken breasts, Kosher salt and black pepper, 2 cups mozzarella
Roll the breasts tightly and secure with kitchen twine or pierce through the chicken with toothpicks.
Heat the oil in a large skillet and sear the chicken until browned all over, about 10 to 15 minutes.
2 tablespoon olive oil
Spray a shallow baking dish with the cooking spray and place the seared chicken in the dish. Bake for 15 minutes, or until the interior of the chicken is 165°F.
Cooking spray
Remove the twine (or toothpicks) and slice the rolls of chicken with a sharp knife, making 3 to 4 medallions. Top with a spoonful of the tomato relish and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We don't recommend chicken tenders for this recipe. If you can only find the large boneless, skinless chicken breasts, then get a sharp knife, and very carefully, cut the breast in half, lengthwise. Pounding them out so they are nice and thin is important. If they are somewhat thick, you'll need more cook time in the oven. Internal temperature should be 165°F.

We love serving this with rice. See the blog post for a quick and easy recipe for making a nice rice pilaf.

Leftovers will keep covered in the fridge for up to 5 days. (They are delicious!) Reheat leftovers in a dish, covered with foil, in the oven at 350°F for 15 to 20 minutes. Or, nuke them in the microwave on HIGH in 1-minute increments until heat through.

Nutrition