TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 4 servings


  • 1 cup loosely packed fresh basil leaves
  • 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 tablespoon pine nuts
  • 1 to 2 garlic cloves
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted

Nutritional Facts

1 each: 332 calories, 24g fat (7g saturated fat), 82mg cholesterol, 503mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 26g protein.


  1. For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
  2. Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
  3. Place chicken in a greased 11-in. x 7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course.
  4. For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices. Yield: 4 main course or 12-16 appetizer servings.
Originally published as Pesto Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p226

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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KelliT User ID: 2066913 155695
Reviewed Mar. 16, 2010

"I used bottled pesto instead of making my own. It was pretty good, but I wasn't sure how to roll it up without losing much of the pesto. Overall, it was a very simple recipe to make & pop in the oven."

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