Chicken and pesto rolls

published on 5 January, 2018 at 13:19
INGREDIENTS
4 chicken breasts
Salt
Pepper
1/2 cup Pesto
sauce
8 oz mozzarella cheese
2 tomatoes
1 Tbsp oil
1 Tbsp butterFresh parsley
2 oz mozzarella cheese

DIRECTIONS
Cut each chicken breast in half lengthwise. Pound each cutlet in a ziploc bag to 1/8″ thick. Season both sides with salt and pepper.
Spread 1 tbsp pesto in the center of each cutlet, top with 2 slices of tomato and sprinkle with shredded mozzarella. Roll the chicken up and seal ends with a toothpick.
In a skillet heat with oil and butter. Fry chicken rolls for 4 min per side.
Sprinkle tops with remaining cheese and bake at 425˚F/220˚C for 13-15 minutes.
Sprinkle with fresh parsley
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