Cheesy pesto chicken rolls

By Drum Digital
16 July 2015

Make dinner special with bacon-wrapped chicken breasts filled with cheese and pesto. You can use store-bought pesto to save time.

Serves 4

Preparation: 15 min

Cooking: 20 min


2 large handfuls of fresh coriander

3 garlic cloves

45 g almonds, toasted

125 ml (½ c) olive oil


250 g streaky bacon

4 chicken breasts

80 g mozzarella, sliced

15 ml oil

Preheat oven to 180°C.

  1. PESTO Mix thecoriander, garlic and almonds in a blender and process until minced. While blending add the oil in a steady stream until well blended.
  2. CHICKEN Lay 4 slices of bacon on a board. Flatten the chicken slightly with a mallet until thin. Place the chicken breast down the length of the bacon and spread the pesto over the chicken breast.
  3. Top with cheese and roll up. Secure with toothpicks. Heat the oil in a frying pan over medium heat and fry the rolls on all the sides.
  4. Place in the oven for 10 minutes or until fully cooked. Remove the toothpicks and slice.

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