Roll roll roll your chicken…

The ubiquitous boneless chicken breast. Sigh. I get bored with chicken breasts for dinner, although I love how fast they are to cook. I am constantly looking for new ways to prepare them so when I saw this recipe for rolled and stuffed breasts with spinach and cheese I knew I had to try it. Alas… I had no spinach or cheese… but I had pesto and ham… inspiration! This recipe seems like a lot of work, but it is not! It tastes great, looks lovely and cooks very quickly right in your oven. The best part is, the kids loved it. I hope yours do too!

chicken rollups
Pesto and Ham Chicken Rollups

Pesto and Ham Chicken Rollups

4 skinless, boneless chicken breast halves
4 slices deli ham
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 – 1 cup prepared pesto
olive oil


Preheat the oven to 350 degrees F.

Place the chicken breasts one at a time in a large ziploc bag and pound them out until they are ¼ inch thick with the flat end of a meat hammer. Brush some olive oil onto a cookies sheet and lay the breast out right on top.
Spread the pesto on the chicken breast and top each one with a slice of deli ham. Roll the chicken breasts up, starting with the longest side. Place the chicken rolls seam side down in a baking dish and drizzle with the lemon juice and sprinkle with the salt and pepper. Repeat with the remaining breasts.

Bake for 25 – 30 minutes or until cooked through.

Cool for 5 minutes then slice each chicken roll into pieces and serve with the cream sauce.

Easy dijon cream sauce:

Boil 1/2 cup of cream in a pan for a few minutes or until slightly reduced. Add 1 T dijon mustard, salt, pepper and 1 T butter and whisk until smooth. Serve over the chicken rolls if desired.


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