Dried Sun Tomato Pesto Chicken Rolls

This recipe for Sun Dried Tomato Pesto Chicken Rolls makes the reliable weeknight comfort meal that is cheesy and satisfying with even tastier leftovers! Serve with zucchini noodles for a complete meal!

If there was one recipe A cook could urge you to make TONIGHT….um this would be it.

You guys these Sun Dried Tomato Pesto Chicken Rolls are just THAT good. Cheesy factor…check. Full of flavor…check. Amazing leftovers….double check! A cook am such a huge fan of making the own pesto at home and since A cook happened to have a big jar of sun dried tomatoes on hand, this recipe was a no-brainer. The hubby cannot stop talking about them! A cook served these chicken rolls with a side

What goes in

• 6 chicken breasts, pounded to 1/4-inch thickness
• Salt and pepper, to taste
• 1/2 cup whole wheat panko breadcrumbs
• 2 tablespoons flaxseed meal
• 1 teaspoon. dried oregano
• 1/2 teaspoon. garlic powder
• 1/4 cup shredded cheese
• 1 egg + 1 teaspoon water, egg wash
• Mozzarella cheese, sliced
• 1 (14.5 ounces) can crushed tomatoes
• 1 (8.5 ounces) jar sun dried tomatoes (in oil, not drained)
• 3 cloves garlic
• 1 cup grated parmesan cheese
• 1 cup packed basil leaves
• 1/4 teaspoon. each salt + pepper

How it comes together

1. Preheat oven to 375 degrees F.
2. To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese, basil leaves and salt/pepper and pulse until finely chopped. Hold nearby.
3. Using the flat side of a meat tenderizer, flatten chicken to 1/4-in. thickness and season with a little salt and pepper. Spread a thin layer of pesto over the chicken and sprinkle a little shredded cheese in the center. Roll up and secure with toothpicks.
4. In a shallow dish, combine bread crumbs, flaxseed meal, oregano and garlic powder. In a separate shallow bowl, whisk together egg and water until frothy. Dip chicken into egg mixture and press into bread crumb mixture, coating both sides.
5. Transfer chicken seam side down to a casserole dish or baking sheet coated with cooking spray and repeat with remaining chicken breasts. Bake, uncovered, at 375 for 30 to 35 minutes, or until juices run clear.
6. While the chicken is baking, in a small sauce pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt/pepper. Bring to a boil then reduce heat and simmer for about 15 minutes.
7. Once chicken is done baking, remove and top each piece with 2 tbsp pesto marinara + a thin slice of mozzarella cheese and place back in the oven for an additional 5 minutes, until cheese has melted. Top with fresh basil and serve with zucchini noodles, if desired. Enjoy!