Skillet Chicken, Pesto, and Sundried Tomato Roll Ups
This Skillet Chicken, Pesto, and Sundried Tomato Roll Ups recipe is a delicious and easy weeknight meal made in one skillet. The chicken is filled with a pesto mixture, rolled up, and cooked in a simple balsamic broth-based sauce.
Servings 6
Ingredients
For the chicken:
- 1 tbsp. olive oil
- 1 lb. thin sliced boneless skinless chicken breasts
- 1/2 cup prepared pesto
- 1 cup sundried tomatoes chopped
- 1 cup shredded mozzarella cheese
- 1 tsp. Argo Corn Starch
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Optional: fresh basil leaves to garnish
For the sauce:
- 2 cloves garlic minced or grated
- 1 tsp. Italian seasoning
- 4 tbsp. Argo Corn Starch
- 2/3 cup balsamic vinegar
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Pound each chicken breast between 2 sheets of plastic wrap until flattened. Then, season chicken with salt and pepper.
- Spread pesto onto the center of each chicken breast.
- In a bowl, mix the sundried tomatoes, cheese, corn starch, and crushed red pepper. Then, divide each chicken breast.
- Roll up the chicken and secure it with a toothpick.
- In a cast iron skillet, heat olive oil over medium heat.
- Add the chicken roll up and brown on both sides, for about 5-6 minutes.
- Then, whisk the garlic, Italian seasoning, corn starch, balsamic vinegar, and chicken broth. Season with salt and pepper.
- Pour sauce over the chicken and bake in the oven for 15-20 minutes, or until the chicken is completely cooked through.
- Remove the toothpicks before serving. Garnish the chicken with extra sauce and fresh basil leaves.
- If desired, serve the chicken with a side salad or spaghetti.