Pesto chicken rolls are quick, easy and tasty to boot! Slice chicken breasts in half lengthwise, cover with cling wrap, and hammer thin. (I used a wine bottle because I don’t have a meat tenderizer 😂). Season the chicken with salt, pepper, and garlic powder. Spread a dollop of pesto on each piece of chicken, top with sliced roma tomatoes and a good sprinkle of mozzarella. Roll up and fasten with a toothpick. Brown on all sides. Last, pour in your sauce of choice (I used some leftover thrivemarket roasted garlic sauce) and simmer until cooked through. That’s it, just be sure to remove the toothpicks before ya dig in. This would be great over some GF pasta. We’re doing a no simple carb week, so I went with a side of steamed green beans. (Make with traderjoes vegan kale pesto and skip the cheese for a or option)!