Sun Dried Tomato Pesto Chicken Rolls Recipe

This Sun Dried Tomato Pesto Chicken Rolls recipe is a perfect weeknight comfort meal: cheesy, flavorful, and even better as leftovers. Serve with zucchini noodles for a complete plate.

If you need one recipe to make tonight, these Sun Dried Tomato Pesto Chicken Rolls are an excellent choice. They combine a bold sun-dried tomato pesto with tender, cheesy chicken, and they reheat beautifully, making them ideal for meal prep or easy lunches during the week. The dish pairs especially well with zucchini noodles dressed in the same pesto-marinara, but you can serve it with spaghetti or another pasta if you prefer.

Sun Dried Tomato Pesto Chicken Rolls

Cheesy, savory chicken rolls stuffed with a sun-dried tomato pesto and finished with a pesto-marinara and melted mozzarella. Ready in about 45 minutes and makes great leftovers.

Ingredients

• 6 chicken breasts, pounded to 1/4-inch thickness
• Salt and pepper, to taste
• 1/2 cup whole wheat panko breadcrumbs
• 2 tbsp flaxseed meal
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 cup shredded cheese
• 1 egg + 1 tsp water (egg wash)
• Mozzarella cheese, sliced
• 1 (14.5 oz) can crushed tomatoes

For the Pesto

• 1 (8.5 oz) jar sun dried tomatoes (in oil, do not drain)
• 3 cloves garlic
• 1 cup grated Parmesan cheese
• 1 cup packed basil leaves
• 1/4 tsp salt and 1/4 tsp pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make the pesto: in a food processor combine the sun-dried tomatoes (with their oil), garlic, Parmesan, basil leaves, and salt and pepper. Pulse until finely chopped and combined into a spreadable pesto. Set aside.
3. Prepare the chicken: using the flat side of a meat tenderizer or a rolling pin inside a zip-top bag, flatten each chicken breast to about 1/4-inch thickness. Season lightly with salt and pepper.
4. Spread a thin layer of the sun-dried tomato pesto over each flattened breast, sprinkle a bit of shredded cheese in the center, then roll the chicken up tightly and secure with toothpicks.
5. Set up a coating station: in a shallow dish combine the panko breadcrumbs, flaxseed meal, dried oregano, and garlic powder. In a separate shallow bowl whisk the egg with 1 teaspoon water until frothy.
6. Dip each rolled chicken piece in the egg wash, then press into the breadcrumb mixture to coat both sides. Place seam-side down in a casserole dish or on a baking sheet coated with cooking spray.
7. Bake uncovered at 375°F for 30–35 minutes, or until the chicken is cooked through and juices run clear.
8. While the chicken bakes, make the pesto-marinara: in a small saucepan combine about 1 cup of the remaining pesto with the crushed tomatoes and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes to meld flavors.
9. When the chicken is done, spoon about 2 tablespoons of the pesto-marinara over each roll, top with a thin slice of mozzarella, and return to the oven for an additional 5 minutes, just until the cheese melts. Garnish with fresh basil and serve with zucchini noodles or your preferred side. Enjoy.

Notes & Tips

• Pounding the chicken to an even 1/4-inch thickness makes the rolls easier to roll and helps ensure they cook evenly while staying tender.
• If you have extra pesto, it makes a wonderful sauce when mixed with crushed tomatoes. It’s perfect spooned over zucchini noodles, pasta, or used as a dipping sauce for leftovers.
• This recipe yields generous amounts of pesto and marinara — save leftovers in the refrigerator for up to 3–4 days or freeze for longer storage.
• For quicker prep, you can use thin-sliced chicken cutlets, but pounding whole breasts often yields juicier results.
• Zucchini noodles are a versatile, light accompaniment; a spiralizer makes them easy to prepare and there are both countertop and handheld options if storage is a concern.

Nutrition (approximate)

Serving size: 1 chicken roll — Calories: 378 kcal | Carbohydrates: 14.3 g | Protein: 41.3 g | Fat: 19 g | Saturated Fat: 7.8 g | Sodium: 886 mg | Fiber: 2.1 g | Sugar: 3.4 g.

Nutrition information is automatically calculated and should be used as an approximation.

This dish is ideal for a cozy weeknight dinner and makes great leftovers — the flavors deepen after a day in the fridge. If you enjoy bright, herb-forward meals with a cheesy finish, these Sun Dried Tomato Pesto Chicken Rolls are sure to become a favorite.