Pesto and Sun-Dried Tomato Chicken Roulades
Bored of the usual bland chicken breast for dinner? Try this easy and elegant recipe for pesto and sun-dried tomato chicken roulades, made with only four ingredients! It’s surprisingly simple to make.
Ingredients
- 1 lb boneless, skinless chicken breast cutlets
- Pesto
- Sliced sun-dried tomatoes packed in olive oil
- Toothpicks
- Extra virgin olive oil
- Salt & black pepper
Instructions
- Preheat oven to 400 degrees.
- Spread one side of each chicken cutlet with a thin layer of pesto, about 2-3 teaspoons for each cutlet. Sprinkle a few sun-dried tomato slices over the pesto. Roll up each cutlet, keeping the pesto and sun-dried tomato on the inside, and secure with a couple toothpicks.
- Drizzle the roulades with olive oil and rub all over the outside. Season with salt and black pepper and spread evenly on a baking dish.
- Bake the chicken roulades in the upper third of the oven for 20-25 minutes until browned and cooked through. Remove from oven and let cool for a few minutes. Slice each chicken thigh into 1-inch rounds and serve.