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.
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.