Pesto Cheesy Chicken - Stuffed & Baked!

2 lbs Thin Sliced Chicken Cutlets
2 eggs, beated
1-2 cup bread crumbs
1/2 cup parmesan cheese
3/4 cup fresh basil pesto (I used jarred, from an organic farm)
8 oz Fresh mozzerella cheese
Salt, Pepper and Italian seasoning, to taste
Toothpicks (4" length)


1. Heat oven to 350 degrees. Spray baking sheet.

2. Season chicken with salt & pepper. Spread thin layer of pesto onto chicken cutlets and place a thin slice or two of mozzarella cheese on top. Roll chicken up and hold in place with toothpicks.

3. Mix breadcrumbs and parmesan cheese together in a wide bowl. Dip chicken in egg wash (the best you can given the toothpick is holding the chicken together), then dredge in breadcrumb mixture.

4. Place chicken on baking sheet and bake in oven for 45 minutes, until golden brown and cooked through. Sprinkle with Italian seasoning. Enjoy!

**Remember to remove toothpicks before eating! ;) **


  1. Yummilicious always :) Your Pesto Cheesy Chicken dish looks spicy. You mentioned the recipe in detail step by step with photos. Great job. A fresh thin sliced chicken available. American Farmers Network

  2. This looks delicious! But where does the Italian seasoning go? It's not mentioned in the directions. Thanks.

    1. Hello! The Italian seasoning can be sprinkled on after the chicken is cooked and out of the oven, or you can add some of the Italian seasoning into the breadcrumbs! I will be sure to add that note into the recipe. Thanks!

  3. Oh wow that looks really delicious! And simple to make! Kathy Ramos

  4. I made it tonight with Italian seasoned bread crumbs, and Havarti cheese. Yum!

  5. Do you think after assembling that this could be cooked in a crock pot?

    1. they may come out better in the crockpot if you don't use the egg and breadcrumb on the outside. I don't use the crockpot too often :(