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Pesto Cheesy Chicken Rolls

  • Non Veg
  • 1 hr 5 mins
  • Serves 4
  • Easy



The pesto cheesy chicken rolls are dipped in eggs, rolled in breadcrumbs and have cheese rolled into them. They come out as delicious treats in about 45 minutes if you follow the directions properly. What sets this dish apart from the rest is how easy the ingredients are to procure and the level of difficulty which doesn’t require much in the way of knowledge of the kitchen.

Health benefits

  • Contrary to what many people on the internet would suggest, cheese is not bad for you if eaten in moderate amounts. The pesto cheesy chicken rolls make use of mozzarella cheese which is considered as one of the healthier cheese, containing about 85 calories and 6 grams of fat per ounce of it. Each serving of the chicken roll will power your body for the day.
  • Mozzarella cheese is enriched with Vitamin B7, B2, A, D and E. These help the body to fight various ailments like anemia, migraine attacks and also have their own antioxidant properties.

When you combine this with the wholesomeness of chicken, you get a powerful punch of protein, carbohydrates and sugar which would make any health aficionados hungry for more.

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How to Make Pesto Cheesy Chicken Rolls

  • Set the temperatures of the oven to 350 degrees F
  • Spray the cooking dish with cooking spray
  • Take 2 tbsp of basil pesto sauce and spread them onto the chicken breast.
  • Place a slice of mozzarella cheese over the pesto sauce
  • Roll the chicken lightly and secure their position with toothpicks
  • Place them in the cooking dish that was sprayed with cooking spray
  • Bake the dish uncovered for about 45 minutes in the preheated oven
  • Once the chicken has browned properly and running with juice, take it out of the pan
  • Enjoy!


  • Did you know that one ton of water buffalo milk produced over 24 kg of mozzarella compared to the measly 13 kg obtained from a ton of cow’s milk?
  • Mozzarella cheese should not be frozen because the shift from 18 degrees below zero will negatively affect both it flavor and texture.

The reason why it’s called mozzarella is because the paste obtained from the curd is cut by dairy farmers to be modeled in specific forms. It has been derived from the word “Mozze” which means to cut off.

Amanda Russo

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