Irresistible Sundried Tomato Pesto Chicken Rolls: Easy Gourmet Recipe

Introduction

There’s something undeniably satisfying about Sundried Tomato Pesto Chicken Rolls, a dish that combines tender chicken with tangy bursts of sun-dried tomatoes and the aromatic freshness of basil pesto. These rolls transform ordinary chicken breasts into an elegant entrée that impresses at family dinners, date nights, or weekend gatherings. Each slice reveals layers of savory pesto, rich cheeses, and vibrant tomato flavor, creating a harmonious balance on the plate.

For those who love making sauces from scratch, the heart of this recipe is a homemade basil pesto that elevates every bite. A reliable guide for crafting classic pesto, complete with toasting pine nuts and blending fresh leaves, can be found in this detailed Classic Pesto Recipe. Whether you use store-bought or homemade, pesto provides a robust base for these chicken rolls, infusing them with aromatic depth.

Once the pesto is ready, it’s time to learn how to transform a simple chicken breast into a beautiful roulade. For step-by-step techniques on slicing, pounding, and rolling chicken cutlets, check out this comprehensive Chicken Roulade Methods guide. With the right technique, you’ll create uniformly thin chicken breasts that cook evenly, ensuring every roll is juicy, tender, and packed with flavor.

What Are Sundried Tomato Pesto Chicken Rolls?

Sun-dried Tomato Pesto Chicken Rolls are a variation of the classic chicken roulade. In essence, you take boneless, skinless chicken breasts, pound them thin, spread them with pesto, layer on chopped sun-dried tomatoes and cheese, then roll them tightly. After securing with toothpicks or kitchen twine, the rolls are seared for a golden crust and finished in the oven with a creamy pesto sauce.

The result is a visually stunning dish: each slice reveals vibrant green pesto swirled with red bursts of tomatoes and gooey cheese. By transforming simple ingredients into an elegant roulade, this recipe showcases how layered flavors can turn a weeknight meal into something truly memorable. The blend of textures—crispy exterior, tender chicken, melty cheese, and bright pesto—makes every bite a delight.

Origins & Inspiration

The concept of rolling meat around a flavorful filling dates back centuries, with European kitchens popularizing chicken roulades as a way to present poultry in an elegant, bite-sized format. While traditional roulades often feature ham and Swiss cheese, the American adaptation with basil pesto and sun-dried tomatoes draws inspiration from Italian and Mediterranean cuisine.

Sun-dried tomatoes, once a preservation method in Southern Italy, provide concentrated tomato flavor that pairs perfectly with the herbal notes of basil pesto. Over time, home cooks began incorporating these ingredients into innovative chicken dishes, elevating the simple roulade into a gourmet experience. Today, Sundried Tomato Pesto Chicken Rolls represent a fusion of convenience and sophistication—ideal for those who want restaurant-quality results at home.

Overview of Key Ingredients

To master Sundried Tomato Pesto Chicken Rolls, it’s essential to understand each component:

• Chicken Breasts: Boneless, skinless cutlets are ideal; pound them to an even ¼-inch thickness for uniform cooking.
• Basil Pesto: A blend of fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. You can opt for store-bought or make it fresh.
• Sun-Dried Tomatoes: Choose oil-packed tomatoes for added richness, or rehydrate dry-packed ones in warm water before using.
• Cheeses: Shredded mozzarella offers gooey pull, while grated Parmesan adds a nutty, salty finish.
• Seasonings: Salt, pepper, and garlic powder help enhance the natural flavors without overpowering the pesto.
• Binding Tools: Toothpicks or kitchen twine are crucial to keep the rolls intact during searing and baking.

Each ingredient plays a specific role—pesto provides herbal brightness, sun-dried tomatoes lend concentrated sweetness, and cheese creates that creamy, melty contrast inside every bite.

Equipment & Prep Work

Before you begin assembling Sundried Tomato Pesto Chicken Rolls, gather these tools:

• Meat Mallet: To pound chicken breasts to uniform thickness.
• Cutting Board & Sharp Knife: For trimming, slicing, and chopping sun-dried tomatoes.
• Oven-Safe Skillet or Baking Dish: For searing rolls and finishing them in the oven.
• Toothpicks or Kitchen Twine: To secure rolls.
• Mixing Bowls: For preparing pesto and sauce.

Practice “mise en place” by trimming excess fat from the chicken breasts, slicing the sun-dried tomatoes, measuring out pesto, and shredding cheeses. This organized approach ensures a smooth cooking experience and helps maintain the dish’s impressive presentation.

How to Make Homemade Sundried Tomato Pesto

Crafting a vibrant sundried tomato pesto elevates these chicken rolls from good to extraordinary. Follow these steps to make enough pesto for both filling and sauce:

1. Gather Ingredients:
   • 2 cups fresh basil leaves (packed)
   • ½ cup toasted pine nuts
   • 2–3 cloves garlic, peeled
   • ½ cup grated Parmesan cheese
   • ½ cup extra-virgin olive oil (plus more if needed)
   • ¼ cup sun-dried tomatoes, chopped
   • Salt and freshly cracked black pepper to taste
2. Toast Pine Nuts:
   • In a dry skillet over medium heat, toast pine nuts until golden brown and fragrant (about 3–4 minutes). Stir frequently to avoid burning.
3. Blend the Base:
   • In a food processor, combine basil leaves, garlic cloves, toasted pine nuts, and Parmesan cheese. Pulse until coarsely chopped.
4. Emulsify:
   • With the processor running on low, slowly drizzle in olive oil. Continue blending until the mixture forms a smooth, vibrant green paste. If it appears too thick, add more oil, a tablespoon at a time.
5. Incorporate Sun-Dried Tomatoes:
   • Remove pesto from the processor and gently fold in the chopped sun-dried tomatoes. This will distribute chewy tomato bits evenly. Season with salt and pepper to taste.
6. Store or Use Immediately:
   • Transfer pesto to an airtight container. It can be refrigerated for up to one week or frozen in ice cube trays for later use. This ensures you always have flavorful pesto on hand for sauces, dips, or, of course, filling your chicken rolls.

By following this method, you’ll have a pesto that’s herbaceous, slightly nutty, and perfectly complemented by tangy tomato sweetness—ideal for stuffing and saucing Sundried Tomato Pesto Chicken Rolls.

Preparing the Chicken Cutlets

Perfectly prepared chicken cutlets are the foundation of successful Sundried Tomato Pesto Chicken Rolls. Follow these steps to ensure each roll cooks evenly:

1. Trim & Slice:
   • Start with two large, boneless, skinless chicken breasts. Remove any visible fat or connective tissue.
   • Place each breast on the cutting board and slice horizontally through the thickest part to create two thinner cutlets. Be cautious to avoid slicing all the way through.
2. Pound to Uniform Thickness:
   • Lay each cutlet between two sheets of plastic wrap or inside a resealable plastic bag.
   • Using a meat mallet, gently pound from the center outward until the cutlet measures roughly ¼ inch thick. This ensures the chicken cooks at the same rate and remains incredibly tender.
3. Season:
   • Place the pounded cutlets on a clean surface. Season both sides lightly with salt, freshly ground black pepper, and a dash of garlic powder. This simple seasoning layer enhances, rather than competes with, the bold flavors of basil pesto and sun-dried tomatoes.
4. Marinating Option:
   • For a deeper infusion of flavor, let the seasoned cutlets rest in the refrigerator for 10–15 minutes. This short pause allows the seasonings to penetrate the meat without adding extra ingredients.

By investing just a few minutes in proper trimming, slicing, and pounding, you’ll set yourself up for chicken rolls that are juicy through the center and easy to roll without tearing.

Assembling the Chicken Rolls

Assembly is where the magic happens. Transforming a flat cutlet into an impressive roulade requires careful layering and precise rolling. Here’s how to build perfect Sundried Tomato Pesto Chicken Rolls:

1. Arrange Cutlets:
   • Lay each seasoned chicken breast cutlet flat on a clean work surface, smooth side up. Keep them spaced apart to avoid cross-contamination.
2. Apply Pesto Layer (≈1 tablespoon per cutlet):
   • Use a small offset spatula or spoon to spread a thin, even layer of basil pesto over the entire surface of each cutlet, leaving a ½-inch border at the edges.
   • This border prevents filling from oozing out during rolling and cooking.
3. Add Sun-Dried Tomatoes (≈1 tablespoon per cutlet):
   • Sprinkle finely chopped sun-dried tomatoes evenly over the pesto. Ensure each bite will have a balanced tomato flavor without overwhelming moisture that can cause sogginess.
4. Layer Cheese (≈2 tablespoons shredded mozzarella or goat cheese per cutlet):
   • Top the tomato layer with a generous sprinkle of shredded mozzarella or a creamy goat cheese. The cheese melts during baking, providing gooey interest inside each roll.
5. Roll Technique:
   • Starting at the narrow end of each cutlet, gently but firmly roll the chicken toward the opposite edge. Keep the roll tight, ensuring minimal air pockets.
   • If any pesto seeps out, use a paper towel to wipe excess moisture—the goal is a neat, compact roll.
6. Secure Rolls:
   • Insert two toothpicks diagonally through each roll to hold the seam in place. Alternatively, wrap each roll with kitchen twine, tying it snugly but not too tight.
7. Placement in Skillet or Baking Dish:
   • Arrange the assembled rolls seam-side down in an oven-safe skillet or shallow baking dish. Space them about ½ inch apart to allow even airflow and heat distribution during cooking.

By following these steps, each sun-dried tomato pesto chicken roll remains intact during searing and baking, and you’ll achieve tight, uniform roulades that slice beautifully for serving.

Browning & Searing

Searing each roll before baking creates a golden crust that enhances both texture and flavor. Follow these best practices:

1. Preheat Skillet (Use an oven-safe skillet):
   • Set a heavy-bottomed skillet (cast iron works well) over medium-high heat. Add 1–2 tablespoons of olive oil and allow it to heat until shimmering but not smoking.
2. Sear Rolls:
   • Carefully place each chicken roll seam-side down in the hot skillet. You should hear a satisfying sizzle.
   • Sear rolls for 2–3 minutes on the seam side to “seal” the edges. Then, gently rotate rolls using tongs to brown all other sides—approximately 2 minutes per side. This process takes about 6–8 minutes total.
3. Maintain Even Spacing:
   • Avoid overcrowding; cook in batches if necessary. Crowding lowers pan temperature and leads to uneven browning.
4. Transfer to Baking Position:
   • Once all sides are golden brown, remove rolls briefly and drain any excess oil from the skillet (leave the fond).
   • Return rolls to skillet, arranging them evenly. If using a separate baking dish, transfer rolls seam-side down into the prepared vessel, leaving room for each.

Tip: For added flavor, spoon some of the fond (browned bits) back over the tops of the rolls before adding the baking sauce. The fond enhances the richness of the final dish.

Creamy Pesto Sauce & Baking

After searing, finishing the rolls in a creamy pesto sauce locks in moisture and creates a luscious topping. Follow these instructions:

1. Prepare the Sauce:
   • In a mixing bowl, combine:
     • 3–4 tablespoons of leftover basil pesto
     • ½ cup heavy cream
     • 2 tablespoons chopped sun-dried tomatoes
   • Whisk until smooth and uniform.
2. Deglaze the Skillet (If Using Same Pan):
   • Return the skillet to medium heat. Pour the sauce mixture over the seared rolls, allowing it to bubble gently. Use a spatula to scrape up any fond from the bottom of the pan—these browned bits add depth.
3. Add Cheese Topping:
   • Evenly sprinkle ¼ cup shredded mozzarella and ¼ cup grated Parmesan over the rolls. The cheese layer will melt and slightly crisp in the oven, creating an appealing golden finish.
4. Bake:
   • Preheat the oven to 350 °F (175 °C).
   • Place the skillet or baking dish in the center rack. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165 °F (74 °C) when measured with an instant-read thermometer.
   • The sauce should be bubbling at the edges, and the cheese lightly golden.
5. Rest Before Serving:
   • Remove the rolls from the oven and allow them to rest 5 minutes. This resting period helps the juices redistribute and prevents the rolls from falling apart when sliced.

By finishing in a creamy pesto sauce, the rolls stay moist and achieve an irresistible, saucy consistency that pairs perfectly with side dishes.

Serving Suggestions & Pairings

Sundried Tomato Pesto Chicken Rolls offer versatility when it comes to accompaniments. Here are some ideas to complete your meal:

• Light Salads:
  • A simple arugula salad dressed with lemon juice, olive oil, and a touch of sea salt balances the richness of the rolls.
  • Alternatively, a mixed greens salad with cherry tomatoes and thinly sliced red onion adds a refreshing crunch.
• Roasted Vegetables:
  • Garlic-roasted asparagus or green beans complement the pesto’s herbal notes.
  • Roasted carrots tossed with oregano and olive oil introduce a hint of sweetness that contrasts the savory chicken.
• Starch Options:
  • Orzo tossed with olive oil, parsley, and lemon zest creates a light, pasta-based side that soaks up the creamy sauce.
  • Garlic mashed potatoes offer a comforting base—a neutral canvas for the bold flavors of the chicken rolls.
• Bread:
  • Crusty baguette slices or garlic bread are perfect for mopping up extra sauce.
  • A side of buttered dinner rolls also pairs nicely, especially if you want a heartier meal.
• Beverage Pairings:
  • A crisp Chardonnay highlights the herbal pesto notes, while a Sauvignon Blanc accentuates the tomato’s tang.
  • For a nonalcoholic option, sparkling water with a twist of lemon or lime refreshes the palate between bites.

By selecting complementary sides that echo or balance the pesto’s brightness and the tomatoes’ tang, you create a harmonious dining experience that elevates Sundried Tomato Pesto Chicken Rolls to a truly memorable meal.

Variations & Substitutions

Feel free to customize Sundried Tomato Pesto Chicken Rolls to suit your taste preferences, dietary needs, or ingredient availability:

• Cheese Variations:
  • Goat Cheese & Fontina: Replace mozzarella with an equal mix of goat cheese and fontina for a tangy, creamy interior.
  • Dairy-Free Options: Use vegan cheese shreds in place of mozzarella; nutritional yeast can add a cheesy flavor.
• Protein Swaps:
  • Turkey Cutlets: Substitute boneless turkey cutlets for chicken; pound to the same thickness. Adjust cooking time slightly, as turkey may cook faster.
  • Pork Tenderloin: Slice pork tenderloin into thin filets and pound to ¼-inch; follow the same assembly method.
• Alternative Pesto Bases:
  • Spinach-Arugula Pesto: Replace half the basil leaves with fresh spinach or arugula for a milder green pesto.
  • Nut Variations: Swap pine nuts for toasted almonds or walnuts—this creates a different nutty undertone.
• Additional Fillings:
  • Baby Spinach or Arugula: Layer a thin handful of baby greens between the pesto and cheese for extra freshness.
  • Roasted Red Peppers or Artichoke Hearts: Add thin strips of roasted peppers or marinated artichoke hearts for layered textures.
• Cooking Methods:
  • Grilling: Place assembled rolls on a grill-safe skillet over medium heat. Cover and grill 10–12 minutes, turning halfway. The smoky char complements the pesto beautifully.
  • Air Frying: Arrange rolls in an air fryer basket at 375 °F for 12–15 minutes, flipping halfway. Keep a close eye to prevent overbrowning.
• Spice Enhancements:
  • Red Pepper Flakes: Add a pinch of crushed red pepper to the pesto for subtle heat.
  • Italian Seasoning: Sprinkle dried Italian herbs (oregano, thyme, rosemary) over the interior layers for extra aromatic notes.

By experimenting with these substitutions and variations, you can adapt the recipe to whatever ingredients you have on hand, ensuring every cook can make Sundried Tomato Pesto Chicken Rolls uniquely their own.

Storage, Reheating & Freezing

Enjoying leftovers of Sundried Tomato Pesto Chicken Rolls is easy when stored and reheated properly:

• Storage (Refrigeration):
  • Once cooled to room temperature, place rolls in an airtight container.
  • Store in the refrigerator for up to 3 days.
• Freezing:
  • Remove toothpicks/twine and wrap individual rolls tightly in plastic wrap, then foil.
  • Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Oven: Preheat to 325 °F (165 °C). Place rolls in a baking dish, cover with foil, and bake 10–12 minutes until warmed through. Optionally, spoon leftover creamy pesto sauce over rolls before reheating to maintain moisture.
  • Microwave: Place a single roll on a microwave-safe plate, cover lightly with a damp paper towel, and heat on medium power for 1–2 minutes, checking to prevent overheating.
• Make-Ahead Tips:
  • Assemble and secure rolls; store on a baking sheet covered with plastic wrap in the refrigerator for up to 24 hours before searing and baking.
  • Prepare the creamy pesto sauce in advance and store in a sealed jar for up to 3 days; reheat gently before pouring over rolls.

Common Mistakes to Avoid

Even simple recipes can be derailed by small missteps. Keep these pitfalls in mind when making Sundried Tomato Pesto Chicken Rolls:

• Overstuffing the Rolls:
  • Packing too much filling leads to bursting and uneven cooking. Leave a ½-inch border of chicken all around to seal properly.
• Skipping the Sear:
  • Searing firmly sets the roll’s seam and creates a flavorful crust. If you skip this step, rolls may unravel, and the final texture will be flat and pale.
• Uneven Pounding:
  • Failing to ensure a consistent ¼-inch thickness can cause thin sections to overcook and dry out, while thicker areas remain underdone.
• Improper Toothpick Placement:
  • Inserting toothpicks too horizontally or too shallow can allow rolls to open. Aim for a slight diagonal angle, piercing both layers securely.
• Overbaking:
  • Leaving rolls in the oven beyond 20 minutes results in dry chicken. Rely on a thermometer to check doneness (165 °F/74 °C) rather than trusting time alone.

By being mindful of these errors, you’ll achieve seamless assembly, perfect browning, and consistently juicy rolls every time.

FAQs

1. Can I use store-bought pesto instead of homemade?
Absolutely. While homemade basil pesto offers unmatched freshness, a high-quality store-bought version works well in a pinch. Look for brands made with real basil, minimal preservatives, and authentic ingredients. If the pesto seems too thick, stir in a teaspoon of olive oil to loosen it. For extra flavor, mix in a tablespoon of grated Parmesan or a pinch of garlic powder before spreading on the chicken.

2. What’s the best way to reheat leftovers?
The oven method preserves texture best: preheat to 325 °F (165 °C), place rolls in a baking dish, cover with foil, and warm for 10–12 minutes until heated through. Spoon leftover creamy pesto sauce over the top before reheating, which helps maintain moisture. If pressed for time, reheat in the microwave on medium power for 1–2 minutes, covering with a damp paper towel to prevent dryness. Avoid high-power microwaving, as it can make the chicken rubbery.

3. Can I substitute chicken thighs for breasts?
Yes—boneless, skinless chicken thighs can be used, though the texture is slightly different. Thighs are fattier and more forgiving if slightly overcooked, but they’re also less uniform. Trim and pound thighs to ¼-inch thickness, then follow the same assembly and cooking steps. Keep an eye on cooking time; thighs often reach 165 °F (74 °C) a bit faster than breasts. The result will be richer and more succulent, thanks to the thigh’s natural juices.

4. Can I make the sauce spicier or milder?

• Spicier: Add a pinch of red pepper flakes to the creamy pesto sauce or swirl in a teaspoon of hot sauce. You can also blend a small chili pepper into the pesto itself.
• Milder: Use half-and-half instead of heavy cream for a lighter sauce, and reduce the amount of garlic in the pesto. Omitting extra chili additions will maintain a gentle flavor profile suitable for all palates.

Conclusion

Sun-dried Tomato Pesto Chicken Rolls showcase how simple ingredients, basil pesto, sun-dried tomatoes, and juicy chicken breasts, can unite to create a stunning, flavor-sealed dish. With careful assembly, a quick sear, and a creamy pesto finish, these rolls elevate any dinner table. Whether you stick to the classic version or experiment with the suggested variations, goat cheese, turkey cutlets, or grilled methods, you’ll discover why this recipe has become a go-to crowd-pleaser. Gather your ingredients, follow the steps, and prepare to savor each slice of layered deliciousness.