Description
Juicy chicken breasts rolled around a creamy pesto and cheese filling for an easy yet elegant dinner.
Ingredients
- 2 large chicken breasts, butterflied and pounded thin
- 1 cup cottage cheese
- 2 tbsp basil pesto
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 baking dish.
- In a medium bowl, combine cottage cheese, pesto, mozzarella, parmesan, and garlic powder until smooth.
- Season both sides of the pounded chicken with salt and pepper.
- Spread 3–4 tablespoons of filling over each breast, leaving a ½-inch border.
- Roll chicken tightly from the short end and secure with toothpicks if needed.
- Place seam-side down in the prepared dish.
- Bake 25–30 minutes until internal temperature reaches 165°F.
- Optional: broil 2–3 minutes for a golden top.
- Rest 5 minutes, remove toothpicks, slice into pinwheels, and serve.
Notes
Resting allows juices to redistribute so each slice stays moist. The pinwheel presentation always impresses guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American