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Pesto Chicken

 Pesto Chicken
These pesto-filled chicken roll-ups from our Test Kitchen can be served warm as an entree of cooled and sliced for an elegant appetizer.
4 ServingsPrep: 35 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
  • For an appetizer, cool for 15 minutes, then refrigerate until
  • chilled. Cut cold chicken into 1/2-in. slices. Yield: 4 main course

2 of 2

Pesto Chicken (continued)

Directions (continued)

  • or 12-16 appetizer servings.
Nutritional Facts: 1 serving equals 332 calories, 24 g fat (7 g saturated fat), 82 mg cholesterol, 503 mg sodium, 2 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.