Keto Pesto Chicken Rollup

Juicy chicken breast rolled up with pesto and cheese, this Keto Pesto Chicken Rollup is a family favourite, especially when wrapped in bacon!

Course Main Course

Cuisine Canadian, Low Carb

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings people

Calories 440kcal

Author Aleta

Heat oven to 375°. Using a meat mallet, pound the chicken breasts from the center out, until they are fairly thin.
Lay the chicken breasts top side down, so that the underside is exposed. Divide the pesto between the two breasts and spread it all around, then sprinkle the cheddar evenly over top.
Roll the breasts up and then place them in the baking dish with the seam down. Top each Keto Pesto Chicken Rollup with the paprika and sea salt. *If wrapping in bacon, see note 3.
Cover the dish with tin foil (unless baking with bacon) and bake for 20 minutes, remove the tin foil and bake for an additional 20-30 minutes, or until the internal temperature has reached 165° *see note 4.
Serve hot with Mashed Cauliflower and/or The Best Keto Green Beans.

I always buy pesto from the grocery store because it’s fast, simple and delicious, or you could always make your own!
Aged cheddar cheese is my favourite with chicken. You can switch it up by using your own favourite cheese such as blue, havarti, mozza or gouda.
Not a lot pairs better with chicken, pesto and cheddar than bacon! Wrap each Keto Pesto Chicken Rollup with two pieces of bacon before placing inside the baking dish. Bake uncovered so that the bacon can crisp up.
Use a digital meat thermometer to ensure your chicken has cooked to the safe internal temperature of 165°.
These Keto Pesto Chicken Rollups reheat and freeze great, and are also yummy on a green salad with Ranch Dressing.

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.