Chicken Pesto Roll-Ups Recipe Idea

 

Chicken Pesto Roll-Ups

Makes 6 servings

Ingredients: 

36.4 oz raw chicken breast ~should yield 24 oz cooked (4 leaners)

1/2 tsp garlic powder (1 condiment)

1/4 tsp salt (1 condiment)

1 tsp pepper (2 condiments)

6 Tbsp pesto (6 healthy fats)

8 oz shredded reduced-fat mozzarella (2 leans)

1 1/2 cups (9.51 oz) tomatoes (3 greens)

1 1/2 cup (7.89 oz) cherry tomatoes (3 greens)

1/2 cup chopped basil (1 condiment)

10 1/4 second sprays of non-stick spray (1 condiment)

Instructions

Preheat oven to 425˚F. 

Cut chicken breast in half lengthwise so you have 6 thin chicken cutlets. 

Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. 

Season both sides of chicken with garlic powder, salt and black pepper.

Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. 

Roll the chicken up tightly and seal ends with a toothpick.

Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and. 

Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).

Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. 

Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.

Notes

To serve, remove toothpicks then plate chicken pesto roll-ups, spooning pan juices and roasted tomatoes over the top and garnish with freshly chopped basil.

Serve with baked zucchini to complete your green servings!

Per serving for program: 1 leaner, 1 healthy fat,  1 green, 1 condiment