Stuffed chicken roll ups - delicious and easy to make, stuffed with pesto, prosciutto, sun-dried tomatoes and goat cheese, then smothered in creamy garlicky sauce, topped with Mozzarella, and baked to perfection!
Preheat oven to 400° F.
Flatten the chicken strips by pounding gently with a mallet until 1/8" thick, being careful not to tear the flesh. Season lightly with salt and pepper.
Lay a piece of chicken strip on a working surface, and spread about 2 tsp of pesto all over. Place a prosciutto slice or two on top, 1 Tbs of sun-dried tomatoes, and 1 Tbs of goat cheese.
Starting at the short end, tightly roll up each piece, and secure it with tooth picks.
Arrange the chicken roll ups on a baking dish, so they lay flat.
Mix the remaining pesto with the whipping cream, and crushed garlic, salt and pepper, and pour the sauce at the bottom of the baking dish.
Bake until the chicken is done (about 20-25 minutes). Sprinkle the Mozzarella cheese on top and return under the broiler for a few minutes, until the cheese has melted and is nicely browned.
* I used homemade slow-roasted tomatoes, but substituting with sun-dried tomatoes will work just fine. If using sun-dried tomatoes in oil, rinse and dry them well first.