Bacon Wrapped Pesto Chicken Rolls
Tender chicken breasts are stuffed with basil pesto and gooey mozzarella, rolled tightly, then wrapped in smoky bacon and baked until golden. It’s rich, satisfying, and bursting with Mediterranean flavors.
Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
2 large boneless, skinless chicken breasts (butterflied and halved = 4 pieces)
¼ cup basil pesto (homemade or store-bought)
4 slices of mozzarella or provolone cheese (or 1 cup shredded)
8 slices of bacon (2 per roll)
Salt & pepper, to taste
1 tablespoon olive oil (optional for searing)
Toothpicks or kitchen twine
Instructions
1. Prepare the Chicken:
Butterfly each chicken breast and cut into two thinner fillets.
Place between plastic wrap and gently pound to even thickness (~¼ inch).
2. Fill and Roll:
Season chicken lightly with salt and pepper.
Spread ~1 tbsp pesto on each fillet.
Place cheese in the center of each.
Roll the chicken tightly starting from the short end.
3. Wrap with Bacon:
Wrap 2 bacon slices around each roll, tucking ends under.
Secure with toothpicks or kitchen twine if needed.
4. Sear (Optional but Recommended):
Heat olive oil in a skillet over medium-high heat.
Sear chicken rolls 1–2 minutes per side to crisp bacon.
5. Bake:
Preheat oven to 375°F (190°C).
Transfer rolls to a baking dish or lined tray.
Bake for 25–30 minutes, or until internal temp is 165°F (74°C) and bacon is crisp.
Broil for 2–3 minutes for extra crispiness, if desired.
6. Rest and Serve:
Let rest 5 minutes before slicing.
Serve whole or sliced into medallions.
Tips & Notes
Use turkey bacon for a lighter version.
For extra herby flavor, mix a little pesto with softened cream cheese and use as filling.
Can be prepped ahead and refrigerated up to 24 hrs before baking.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes, but they may need a longer cook time and won’t roll as neatly. Use boneless, skinless thighs.
Q: What pesto works best?
A: Classic basil pesto is ideal, but sun-dried tomato or spinach pesto also work beautifully.
Q: Can this be made in an air fryer?
A: Yes! Air fry at 375°F (190°C) for 20–25 minutes, flipping halfway.
Serving Suggestions
Mediterranean couscous salad
Garlic roasted green beans
Herbed mashed potatoes
Lemon orzo with cherry tomatoes
Nutritional Information
Calories: 390
Protein: 36g
Fat: 26g
Carbs: 2g
Sugar: 0g
Fiber: 0g
Sodium: ~800mg