Boneless chicken breasts are pounded out and rolled up with a sundried tomato pesto for an easy and flavorful chicken roulade dinner. This delicious dish has a variety of flavors stuffed into the middle, and takes about 40 minutes to make.

Chicken Roulade - Sliced On plate and filled with Sundried Tomato Pesto

I’ve always loved chicken roulade, because in every bite you get a little bit of chicken and a little bit of the stuffing.

And in a way that’s similar to a Pumpkin Roll Cake, it may not look like much before it’s sliced, but when you slice it up and serve it on the plate, it always looks so pretty.

One of my favorite stuffings for chicken roulade is this sundried tomato pesto. It took me a while to get on board with sundried tomatoes. When I was a little girl in Girl Scouts, on Halloween they told us they were dried up newts and I was scarred for quite a while, haha.

Even now, I only like sundried tomatoes in certain settings, but I think this is a great one.

Sundried tomatoes are pulsed with parmesan cheese, walnuts, scallions, basil, parsley, and olive oil, and rolled up into thinly pounded chicken breasts. It is a delicious flavor combination perfect for a weeknight dinner, or even a simple dinner party!

Step by Step Overview:

Start the pesto by adding parmigiano reggiano chunks and sundried tomatoes together in the bowl of a food processor.

Sundried Tomatoes and Cheese in Food Processor Bowl

I use the sundried tomatoes packed in olive oil, by the way. That’s a great way to add extra flavor without another ingredient.

Pulse together until well chopped:

Sundried Tomato Paste in Food Processor bowl

Add scallions, parsley, fresh basil leaves, and walnuts (or pine nuts, if you’re up for the splurge):

Fresh Basil and Walnuts With Sundried Tomato Paste in Food Processor bowl

Pulse until it’s nice and chopped up.

Now it’s time to roll!

Butterfly some boneless, skinless chicken breasts, then use a meat mallet or rolling pin to pound the butterflied chicken breast to an even thickness. Do this with a piece of plastic wrap or parchment paper over the top, so you don’t make a mess.

If you find this process intimidating, you may also purchase chicken cutlets at the store, but the chicken rolls will be smaller.

Season the prepared chicken with salt and black pepper, then spread a thin layer of the pesto on top.

Spreading Sundried Tomato Pesto on Chicken Breast

Roll the chicken up (I roll it up the length of the chicken, so the longest part is rolled), then secure with kitchen twine:

Rolled and Tied Chicken Roulade Recipe on Board

Repeat with the remaining sundried tomato pesto and chicken breasts, and place the chicken rolls on a sheet pan (a baking dish also works if the chicken is in a single layer):

Rolled and Tied Stuffed Chicken Breasts on Sheet Pan

Bake in a 400F preheated oven for about 25 minutes, with the baking sheet on a center rack, until cooked to 160F and lightly golden brown on the outside. Measure in the thickest part of roulades using an instant-read thermometer.

Oven Roasted Stuffed Chicken Breasts on Cutting Board

Cooking time may vary slightly depending on thickness. Also remember that the internal temperature will go up another 5 degrees from carryover cooking and land at a final doneness of 165F.

Snip and remove the twine, then cut into slices with a sharp knife for the best presentation.

Sun Dried Tomato Pesto Chicken Slices on Plate with Tomatoes

Serving Recommendations

This recipe pairs really well with a lot of different sides. Here I did a simple marinated tomato salad on the side and paired the meal with a dry white wine, but you can also try the following side dishes.

Light and freshWild Rice Salad, Tomato Burrata Salad, or Tabbouleh

The simplest White Bean Salad or Corn Avocado Black Bean Salad

Roasted Roasted Sweet Potatoes, Roasted Cauliflower, or Roasted Carrots are all good choices.

If you enjoy this recipe, also try Chicken Cordon Bleu for a similar experience.

Recipe FAQ and Tips

How do you store leftovers?

Keep in an airtight container in the fridge for up to 5 days. Or wrap tightly with aluminum foil or plastic wrap.

Can you freeze chicken roulade?

Yes, in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Recipe Variations

The cheese – Substitute a quality Feta cheese for the parmesan for a different flavor. Or try a firm goat cheese instead (not a soft chevre, but firm goat cheese crumbles)

Lemon – Add 1 teaspoon of lemon zest to the filling to add a citrus flavor. You can also add up to 2 tablespoons of fresh lemon juice.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Chicken Roulade - Sliced On plate and filled with Sundried Tomato Pesto with Tomatoes

Chicken Roulade with Sundried Tomato Pesto

Chicken breast is pounded out and rolled up with a sundried tomato pesto for an easy and flavorful dinner.

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  • 3 oz parmigiano reggiano cheese cut into chunks
  • 1/3 cup sundried tomatoes packed in olive oil
  • 3 scallions roughly chopped
  • 1/4 cup firmly packed fresh parsley
  • 1/4 cup firmly packed fresh basil
  • 1/2 cup toasted walnuts or pinenuts
  • 4 tbsp olive oil preferably from the sundried tomatoes jar
  • 2 lbs boneless skinless chicken breast (4 pieces)
  • salt
  • pepper


  • Preheat the oven to 400 degrees F.
  • Add the cheese and sundried tomatoes to a food processor and pulse until chopped up. Add the scallions, parsley, basil, and nuts and pulse until it’s chopped up. Stream in the sundried tomato olive oil and pulse until combined. The pesto will be pretty chunky, but the pesto stays rolled up in the chicken better if it’s thicker.
  • Set your chicken breasts on a cutting board, and butterfly them with a very sharp knife, cutting into the thickest part of the breast. Then place the butterflied chicken breast into a gallon sized ziploc bag and pound it out with a meat mallet or a frying pan.
  • Before you get your hands messy, cut some kitchen twine to tie up your chicken. Lay the flattened chicken breast out on a flat surface, and season with salt and pepper. Spread a big spoonful of the sundried tomato pesto onto the breast, then roll the chicken up the length of the pieces, and secure with the kitchen twine. Repeat with the remaining chicken breasts and pesto.
  • Place the chicken on a sheet pan and bake for about 25 minutes, until the interior reaches 160 degrees F on an instant read thermometer. Let the meat rest for a couple minutes, then slice and enjoy!


Calories: 587kcal, Carbohydrates: 8g, Protein: 59g, Fat: 35g, Saturated Fat: 7g, Cholesterol: 159mg, Sodium: 628mg, Potassium: 1262mg, Fiber: 2g, Sugar: 4g, Vitamin A: 405IU, Vitamin C: 8mg, Calcium: 294mg, Iron: 2.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.