I meant to write this up and post it before Easter, because it is a simple recipe that tastes great and feels a little fancy. But, alas, I did not. I’m not going to get into all the feelings I’ve felt this past week, but its been a roller coaster for sure. So, I’m a week late, but here I am. Showing up. Because that’s what I can control right now. Showing up, imperfectly and late, but still here.
Plus, Easter is a season right? We have plenty of time for the feasting and celebrating, so I’m going to let this still count as an Easter recipe! So here we go.
What you’ll need: chicken, goat cheese (this always makes a meal feel fancier to me, not sure why), pesto, sun-dried tomatoes. I like to keep my freezer stocked with chicken breasts but for this recipe I used chicken cutlets because that’s what the grocery delivery service gave me. If you have full breasts (hehe), just butterfly them so they are thinner. Maybe you don’t have goat cheese. Use Boursin, or heck cream cheese will be great too! You could even make my Feta Dressing for this. You really just need any spreadable cheese. I used a store bought pesto but my Arugula Cashew Pesto would be BOMB. Don’t have sun-dried tomatoes? Slow roast some cherry or grape tomatoes (recipe below). I used toothpicks to keep everything rolled up, but cooking twine would be a great option as well. Serve it alongside roasted veggies, on top of a salad with a simple vinaigrette, over pasta. What I’m saying is use whatever you have and it will still taste delicious. Trust.
Sun-Dried Tomato + Pesto Chicken Rollatini
- Oven safe skillet, like cast iron
- 4 chicken cutlets or 2 breasts sliced in thinly in half
- 1/4 cup pesto
- 4 oz goat cheese
- 2 tbsp sliced sun-dried tomatoes packed in oil
- In a small bowl, combine sun-dried tomatoes and goat cheese.
- Place the chicken cutlets between pieces of plastic wrap or parchment paper and pound until they have an even thickness. This will help ensure they cook evenly once they are rolled up.
- Sprinkle salt over both sides of the chicken. Then brush the pesto onto both sides. I like to add more pesto onto the side that will be the inside once everything is rolled up.
- Evenly distribute the cheese + tomato mixture onto the chicken.
- Roll up the chicken and secure with toothpicks or cooking twine.
- Preheat a skillet with oil. I like to use the oil that the tomatoes are packed in for the extra flavor.
- Brown the chicken rolls on all sides, then move the skillet to the oven. Continue cooking for 15-20 minutes until the internal temperature reaches 160.
- Remove from the oven and let rest for 5 minutes.
- Make sure to take out all of the toothpicks or twine before serving. Enjoy!
Slow Roasted Tomatoes
- Parchment paper
- Baking sheet
- 1 pint grape or cherry tomatoes
- Olive oil
- Salt + Pepper
- Preheat oven to 250°.
- Cut the tomatoes in half
- Season with olive oil, salt and pepper. Just a drizzle and a sprinkle.
- Spread the tomatoes onto parchment lined baking sheet into a single layer. You don’t want to overcrowd the pan, so use more than one if you need to!
- Bake for 45 minutes, flip them over. Bake for 45-60 more minutes.
- Try not to eat all of these little tomato candies before putting them on your plate! It will be harder than you think!