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Pesto Chicken Rollups

January 5, 2015 By Tekesha 2 Comments

Pesto Chicken Rollups

I sent my husband to the store to get some regular old boneless skinless chicken breasts. Anytime I send him to the store, it’s an adventure. You never know just what he will come back with. He returned with a single chicken breast, thinly sliced into four pieces. What to do… What to do? After googling around, I came across Luscious Low Carb’s Pesto Chicken Roll-ups. I could not be bothered with securing the chicken with toothpicks, so I just wrapped them in prosciutto. Win! I also swapped out the parmesan for asiago because I think it packs more of a punch next to pesto.

Pesto Chicken Rollups
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Easy, baked chicken pesto rollups filled with asiago cheese.
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 4 thin-sliced chicken breasts
  • 4 tbsp pesto, divided
  • 4 tbsp shredded asiago cheese, divided
  • 7-8 slices of prosciutto, divided
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a chicken breast slice in between plastic wrap.
  3. Using a rolling pin or meat mallet, pound the chicken all over until it is about ¼” thick.
  4. Spread a tablespoon of pesto all over the surface of the chicken.
  5. Sprinkle about a tablespoon of shredded asiago onto the left corner of the chicken slice.
  6. Roll the chicken into a cigar shape.
  7. Wrap the chicken roll-up with 1 or 2 slices of prosciutto. My pack of prosciutto came with 7 slices, so I used 2 slices each for the first 3 roll-ups and a single slice for the last one.
  8. Place on a rack on top of a foil-lined baking sheet. If you don’t have a rack, just put them on top of a foil-lined baking sheet.
  9. Bake for approximately 20 minutes, until the chicken is cooked through.
Nutrition Information
Calories: 627 Fat: 32 Saturated fat: 5 Carbohydrates: 2 Sugar: 2 Sodium: 1132 Fiber: 1 Protein: 80 Cholesterol: 170
3.2.2885

You’ll need:

  • 4 thin-sliced chicken breasts
  • 4 tbsp pesto, divided
  • 4 tbsp shredded asiago cheese, divided
  • 7-8 slices of prosciutto, divided

Preheat oven to 375 degrees.

Place a chicken breast slice in between plastic wrap.

Pesto Chicken Rollups

Using a rolling pin or meat mallet, pound the chicken all over until it is about ¼” thick. The slices are already thin, but we want them just a bit thinner so they aren’t enormous when rolled up.

Pesto Chicken Rollups

Spread a tablespoon of pesto all over the surface of the chicken.

Pesto Chicken Rollups

Sprinkle about a tablespoon of shredded asiago onto the left corner of the chicken slice.

Pesto Chicken Rollups

Roll the chicken into a cigar shape.

Pesto Chicken Rollups

Wrap the chicken roll-up with 1 or 2 slices of prosciutto. My pack of prosciutto came with 7 slices, so I used 2 slices each for the first 3 roll-ups and a single slice for the last one.

Pesto Chicken Rollups

Place on a rack on top of a foil-lined baking sheet. If you don’t have a rack, just put them on top of a foil-lined baking sheet. The foil is only used to make clean-up easier.

Pesto Chicken Rollups

Bake for approximately 20 minutes, until the chicken is cooked through.

Pesto Chicken Rollups

I like to serve this with a little bit of marinara sauce for dipping.

Pesto Chicken Rollups

It’s the grown-up version of chicken nuggets with dipping sauce.

Pesto Chicken Rollups

Filed Under: Appetizers & Snacks

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Comments

  1. Andrea @ Cooking with Mamma C says

    January 9, 2015 at 3:31 PM

    I didn’t see this come up in my blog feed the other day. I’m laughing about sending your husband to the store. Mine is notorious for forgetting one thing on the list. Every. Single. Time. I love that you just went with the flow and turned it into something delicious! I need to put asiago on my grocery list.

    Reply
    • Tekesha says

      January 11, 2015 at 4:10 PM

      I’m just seeing this! Finally coming out of the fog of being sick. It’s definitely something to do with being a man. My father is the same way! Ha ha ha 😀

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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