Stuffed chicken roll ups
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!
Ingredients
- 8 chicken strips
- 6 Tbs prepared basil pesto (divided)
- 4-5 oz goat cheese
- 8 slices of prosciutto
- 1/2 cup slow-roasted tomatoes *
- 1/2 cup whipping cream
- 1-2 garlic cloves
- 1/4 cup grated Mozzarella cheese
Instructions
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Preheat oven to 400° F.
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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.
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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.
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Starting at the short end, tightly roll up each piece, and secure it with tooth picks.
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Arrange the chicken roll ups on a baking dish, so they lay flat.
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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.
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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.
Recipe Notes
* 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.