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!