Sun-Dried Tomato Pesto Chicken Rolls

Elevate your weeknight dinner with these nutrient-dense Sun-Dried Tomato Pesto Chicken Rolls

Ingredients

• 6 organic chicken breasts, pounded to 1/4-inch thickness
• Sea salt and cracked black pepper, to taste
• 1/2 cup whole wheat panko breadcrumbs
• 2 Tbsp ground flaxseed meal
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 cup shredded grass-fed cheese
• 1 large egg + 1 tsp water (egg wash)
• Fresh mozzarella cheese, sliced
• 1 (14.5 oz) can crushed tomatoes (no sugar added)

For the Signature Sun-Dried Pesto:

• 1 (8.5 oz) jar sun-dried tomatoes (in olive oil, not drained)
• 3 cloves fresh garlic
• 1 cup grated Parmesan cheese
• 1 cup fresh basil leaves, tightly packed
• 1/4 tsp each sea salt + black pepper

Instructions

1. Prepare the Oven: Preheat your oven to 375°F.
2. Blitz the Pesto: In a food processor, combine the sun-dried tomatoes (with their oil), garlic, parmesan, fresh basil, salt, and pepper. Pulse until the mixture reaches a finely chopped, spreadable consistency. Set aside.
3. Prep the Protein: Using the flat side of a meat tenderizer, pound the chicken breasts between sheets of parchment paper to 1/4-inch thickness. Season lightly with salt and pepper.
4. Stuff and Roll: Spread a thin, even layer of the sun-dried pesto over each breast. Sprinkle a small amount of shredded cheese in the center. Roll tightly and secure the seam with toothpicks.
5. The Healthy Breading: In a shallow dish, whisk the egg and water. In a second dish, combine panko, flaxseed meal, oregano, and garlic powder. Dip each roll into the egg wash, then dredge thoroughly in the breadcrumb mixture.
6. Bake: Place the chicken seam-side down in a prepared baking dish. Bake uncovered for 30 minutes.
7. The Pesto-Marinara Reduction: While the chicken bakes, simmer the remaining pesto with the crushed tomatoes in a small saucepan over medium-low heat for 15 minutes.
8. The Finish: Top each baked roll with 2 tablespoons of the pesto-marinara and a slice of mozzarella. Return to the oven for 5 minutes until the cheese is bubbling and golden. Serve over a bed of spiralized zucchini.