Ingredients
- 4 chicken cutlets
- sea salt and fresh black pepper
- ½ cup pesto sauce divided
- 2 jarred fire-roasted red peppers
- 1 + ⅓ cups shredded mozzarella cheese
- about ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400 degrees F. Line a small baking sheet or pan with parchment paper.
- Season the chicken cutlets with salt and pepper. Lay them down in a row on the baking sheet.
- Top each one with 1 tablespoon of pesto and spread from edge to edge.
- Cut the roasted red peppers in half and place one on each chicken cutlet closest to the skinnier side.
- Sprinkle ⅓ cup mozzarella over each one.
- Roll the cutlets up from the smallest end and secure with toothpicks. Sprinkle the Italian seasoning over them.
- Bake until cooked through 18 - 25 minutes depending on their size/thickness.
- Remove the toothpicks and discard.
- To serve top each one with the remaining tablespoon of pesto.
Nutrition
Serving: 1grams