Pesto Chicken Spirals

Pesto Chicken Spirals
  • 4Servings


  • 1/2 cup pesto
  • 4 6 ounces boneless, skinless chicken breasts, pounded 1/3-inch thick
  • 8 ounces mozzarella, cut into 4 lengthwise slices
  • 5 tablespoons EVOO
  • 5 ounces mixed greens
  • 1 1/2 tablespoons red-wine vinegar


Preheat oven to 450 degrees. Spread pesto on chicken, top with cheese and roll into a spiral, securing with toothpicks. In skillet, heat 2 tbsp. EVOO over medium; cook chicken until evenly browned, about 6 minutes. Bake in oven, 8 minutes. In bowl, toss greens with vinegar and remaining EVOO; season. Serve chicken with salad.