Mozzarella & Roasted Red Pepper Chicken Roll-ups - Chicken cutlets rolled up with roasted red peppers and mozzarella cheese stuffed inside with a pesto sauce topping. All my favorite things.
Chicken cutlets are skinny chicken breasts – if you can’t find them in your market you can pound out regular chicken breasts with a meat tenderizer. You want them to be very thin – less than inch thick.
I use fire-roasted red peppers in the jar – you can find them near the olives. They’re huge on flavor with a pop of vinegar that is perfect with the mild-mannered mozzarella.
I also use pesto sauce in the jar but you can make it homemade if you prefer. Maybe I’m being lazy but lately I’m all about convenience. . .
And quick, easy and delicious meals being I’m still unpacking and trying to get organized from my move. Six weeks later and I still have boxes. Insert giant sigh here. I just found a box of spices I’ve been missing dearly every time I cook. . .Note to self: never split up your spices, stick them all in one box so you can season your food properly from the get go.
Those are my words of wisdom for today. Along with this: make these for an easy weeknight dinner when you’re short on time but want something extra special.
And super tasty.
Why You’ll Love This Recipe :
- Quick to prep — less than 10 minutes to get it in the oven.
- Uses simple, flavorful ingredients you probably already have.
- Juicy chicken + cheesy filling = total dinner win.
- Low carb and naturally gluten-free.
- Tastes like an Italian restaurant meal at home!
Serving Suggestions :
- Serve with a simple salad or roasted veggies for a lighter meal.
- Pair with pasta tossed in extra pesto or marinara for something heartier.
- These also make great leftovers—slice and add to wraps or grain bowls!
FAQ :
Can I use chicken breasts instead of cutlets?
Yes! Just slice the breasts in half lengthwise to make thinner cutlets or gently pound them out for even thickness.
Can I make these ahead of time?
Absolutely—assemble the roll-ups earlier in the day, keep them in the fridge, and bake when ready.
Is there a good cheese swap for mozzarella?
Provolone or fontina work great, or try a little goat cheese for a tangy twist.
Can I make it dairy-free?
Yep! Just skip the cheese or use a dairy-free alternative, and the pesto can easily be swapped for a dairy-free version too.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
📖 Recipe
Mozzarella & Roasted Red Pepper Chicken Roll-ups with Pesto Sauce
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
These Mozzarella & Roasted Red Pepper Chicken Roll-Ups with Pesto are everything I love in a weeknight meal—easy, cheesy, flavorful, and always a hit at the dinner table. Whether you serve it up with pasta, veggies, or just a big side salad, it’s guaranteed to be a meal you’ll want to make on repeat.
If you try it, let me know—what’s your go-to side dish with it? I’m always looking for new ideas!
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