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Chicken Pesto Roll-Ups

TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD: 4 servings.
One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup prepared pesto, divided
  • 1 pound medium fresh mushrooms, sliced
  • 4 slices reduced-fat provolone cheese, halved

Directions

  • 1. Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts.
  • 2. Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms.
  • 3. Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

Nutrition Facts

1 stuffed chicken breast half: 374 calories, 17g fat (5g saturated fat), 104mg cholesterol, 582mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 44g protein. Diabetic Exchanges: 5 lean meat, 2 fat.

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