Irresistible Pistachio Pesto Chicken Rollatini

MAKE IT:
Preheat Oven to 425°F.

Make the Pesto in a food processor. Add pistachios, mint, olive oil, and salt. Blend together – do not overblend. Mixture should be thick, with small pieces of nuts still visible (do not make a paste). Add olive oil if mixture doesn’t stick together. Add salt to taste.

Cook the noodles according to the box.

Place each chicken breast in a baggie and gently pound to flatten the breast. Remove from baggie and place on prep station. Spread pesto on top of chicken, then sprinkle with mozzarella. Do not overfill – you should use about half of the pesto. Roll-up the chicken from the shortest end and place on baking sheet seam side down. Use a toothpick to secure if needed. Some of the filling will spill out – use it to fill the next one. Bake 25 minutes. Top with additional mozzarella cheese and bake additional 5 minutes.

While chicken cooks, using a non-stick skillet, sauté the cherry tomatoes in olive oil until browned. Add all remaining pesto to the pan along with chicken broth. Add noodles and toss to coat. Top with parmesan cheese and serve with the chicken.

ENJOY!