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Pesto Chicken

Total Time

Prep: 35 min. Bake: 30 min.


4 main course or 12-16 appetizer servings

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.


  • 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


  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 11x7-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.

Nutrition Facts

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

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