One of my dad’s favorite dinners is my mom’s adaptation of turkey cordon bleu. She rolls up turkey breasts with ham and swiss cheese, sprinkles on some bread crumbs, and bakes them in the oven. I used her process to create my own delicious dish: chicken rolled with tomato, mozzarella, and pesto. It’s a very fresh and summery meal. To make it, preheat your oven to 400°F. Then, pound out some chicken breasts until they are about 1/4 inch thick. Season the breasts on both sides with salt and pepper.
Gather together some thinly sliced tomatoes, sliced mozzarella cheese, and pesto.
Spread the pesto on the chicken breasts. Salmonella alert: be careful not to double dip in the pesto if your spoon touches the chicken! Layer on the tomatoes and cheese. So pretty!!
Now comes the fun part (or gross part if you dislike touching raw meat)- carefully roll up your chicken breasts so that the other ingredients are on the inside. Place the rolls in a baking dish with the chicken’s loose end on the bottom to help keep the rolls together. If you’re a big fan of toasted cheese like I am, dot the top of the breasts with more mozzarella. Oh la la!
Cover your casserole dish with tin foil, and bake it in the oven for 20 minutes. Then, remove the tin foil and continue baking the chicken for another 25 minutes until it is cooked through. Using a meat thermometer will help immensely with this determination. When your chicken is done, it will have released a lot of juices into the casserole dish; they are fabulous, so do not let them go to waste! Spoon them over then chicken rolls for extra moistness. The juices were so good and abundant, I could have turned them into a bowl of soup! Enjoy this chicken for your next fun meal.