Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 6-8 oz each)
  • 1/2 cup Basil Pesto (High quality or fresh homemade)
  • 4 slices Provolone cheese
  • 1/4 cup Sun-dried tomatoes (packed in oil), drained & chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 tablespoon Olive Oil (for brushing/searing)
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Butterfly the chicken breasts if thick. Place each breast between two sheets of plastic wrap and gently pound evenly to about 1/4-inch (6mm) thickness. Season both sides lightly with salt and pepper.
  3. Lay the flattened chicken breasts on a clean surface. Spread an even layer of pesto over the entire surface of each breast, leaving a 1/2-inch border along one long edge. Layer one slice of Provolone cheese and sprinkle with chopped sun-dried tomatoes over the pesto.
  4. Starting from the long edge opposite the border, tightly roll the chicken breast into a compact cylinder. Secure the seam shut using toothpicks or kitchen twine.
  5. Optional: Briefly sear the rolls on all sides in an oven-safe skillet over medium-high heat for 1 minute per side to achieve colour, then transfer rolls seam-side down to the prepared baking dish.
  6. Brush the tops of the rolls lightly with olive oil. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbling.
  7. Remove from the oven, let rest for 5 minutes. Remove any toothpicks or twine before slicing (optional) and garnish with fresh parsley before serving.