🧾Ingredients

• 2 lbs chicken breasts ((4 medium/large chicken breasts))
• 1 tsp Garlic Salt ((or to taste))
• 1/4 tsp Black Pepper ((or to taste))
• 1/2 cup Pesto sauce ((about 8 Tbsp total))
• 8 oz Mozzarella cheese, shredded, ((reserve 2 oz for topping))
• 2 tomatoes (medium) (thinly sliced into 16 rings)
• 1 cup cherry tomatoes (optional)
• 1 tbsp Fresh basil leaves (shredded, optional garnish)
• 1 tbsp olive oil
• 1 tbsp unsalted butter

👨‍🍳Instructions

1. Preheat oven to 425˚F. Cut chicken breast in half lengthwise so you have 8 thin chicken cutlets. Pound each cutlet in a quart sized ziploc bag or between 2 sheets of plastic wrap into 1/8" thick cutlets. Season both sides of chicken with garlic salt and black pepper.
2. Spoon and spread 1 Tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 Tbsp mozzarella cheese. Roll the chicken up tightly and seal ends with a toothpick.
3. Preheat large oven-safe skillet over medium/high heat with 1 Tbsp oil and 1 Tbsp butter. Add chicken roll-ups and sear on both sides until golden (4 min per side or 8 minutes total on the stove).
4. Sprinkle tops with remaining cheese and 1 cup of cherry tomatoes. Place the skillet on the center rack of oven and bake 425˚F for 13-15 minutes (13 min for these these medium chicken breasts and 15 min for larger chicken breasts, or until internal temp of chicken reaches 160˚F on instant-read thermometer.