Pesto Chicken Roll Ups

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a food processor or blender, combine 2 cups fresh basil leaves, 3 whole garlic cloves, 1/2 cup grated Parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts. Blend until smooth. Set aside.

Slice each chicken breast in half horizontally to create two even pieces. Working one at a time, place a piece of chicken in between 2 sheets of plastic wrap. Use a meat mallet to pound it into an even, thin piece.

Lay out the thin chicken pieces and sprinkle them on both sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder

Spread a thin layer of pesto onto each piece of chicken, using about 1 tablespoon per piece. Place the remaining pesto into a small mixing bowl. Spread a 1/2 tablespoon portion of the sun-dried tomatoes on top of the pesto, placing the remaining tomatoes in with the pesto. Roll up each piece tightly and secure with a toothpick.

In a large oven-safe skillet, heat 2 tablespoons olive oil on the stove over medium-high heat. Add in each chicken roll up and brown, rotating every 2 minutes.

Stir 1/2 cup heavy cream into the bowl with the remaining pesto and sun-dried tomatoes. Pour over the chicken. Sprinkle 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese on top.

Transfer the skillet directly into the oven. Bake for 15-20 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve hot.

Sauce