1-First, preheat your oven to 425°F and prepare the chicken by cutting 2 pounds of chicken breasts in half lengthwise to make 8 thin cutlets. Pound each one to about 1/8-inch thickness between two sheets of plastic wrap for even cooking. Season both sides with 1 teaspoon of garlic salt and 1/4 teaspoon of black pepper to build that flavorful base.

2-Next, spread 1 tablespoon of pesto in the center of each cutlet, then top with 2 tomato slices and sprinkle 2-3 tablespoons of shredded mozzarella on each. The recipe calls for 8 ounces total, so save 2 ounces for later. Roll the chicken tightly and secure with a toothpick to keep everything in place it’s that simple!

3-Now, heat an oven-safe skillet with 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Sear the roll-ups for about 4 minutes per side until they’re golden brown, locking in those delicious flavors. After searing, sprinkle the reserved cheese and optional 1 cup of cherry tomatoes on top, then bake for 13-15 minutes until the internal temperature hits 160°F.

4-Once baked, remove the toothpicks before serving and spoon the pan juices over the chicken for extra moisture. Garnish with 1 tablespoon of shredded fresh basil leaves if you have them on hand. This method ensures juicy, tender results every time.

5-To wrap it up, let the roll-ups rest a bit before digging in. This step-by-step guide makes Chicken Pesto Roll Ups a breeze, and it’s a hit for weeknight meals. Don’t forget, it reheats well, so you can enjoy leftovers without losing that fresh taste!