Description
These easy chicken pesto roll ups are keto and you can make them in roughly half an hour, so they’re very easy and super delish.
Ingredients
- 1-½ pound Chicken Breast
- Sea Salt And Freshly-ground Black Pepper, To Taste
- 8 slices (Very Thin) Bacon
- ⅓ cups Homemade Pesto Sauce
- 6 ounces, weight Sharp Cheddar Cheese, Shredded
- 1 Tablespoon Olive Oil
- 1-½ cup Cherry Tomatoes
- 1 Tablespoon Minced Fresh Basil Leaves, For Garnish (optional)
- Fresh Thyme, Parsley Or Basil, For Garnish (optional)
Preparation
Preheat oven to 375°F (190°C).
If using large chicken breasts, cut in half, lengthwise. Working one by one, cover with cling film and pound each cutlet to a 1/5-inch (0.5cm) thickness. Season both sides with salt and pepper.
Place 2 slices of bacon on your working surface, then add 1 piece of thin chicken on top. Add about 1 tablespoon pesto sauce in the center, spread it, and sprinkle with shredded cheese. Roll up the chicken tightly and seal ends through the bacon with a toothpick. Repeat with remaining chicken cutlets.
Heat oil in an ovenproof skillet over medium heat. Add chicken roll-ups and sear on all sides until golden, about 6–8 minutes. Add cherry tomatoes, then take the skillet from stove and place into the oven. Continue to cook for 13–15 minutes, or until chicken is cooked through (internal temperature of chicken should read 165°F or 75°C on a cooking thermometer).
Garnish with fresh chopped herbs and enjoy while hot!
