Pesto Chicken Roulade

This pesto chicken roulade was super easy to make and insanely delicious! Everyone cleared their plates, including our 3 & 4 year olds!
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PESTO CHICKEN ROULADE
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Start with chicken breast, and cut them in half lengthwise so they lay thin. Put them in a freezer bag and pound until about a half inch thick.
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Spread pesto (I made mine easily with basil, almonds, parmesan, olive oil, and lemon juice) along the inside, then stuff with a few chunks of fresh mozzarella. Roll up tight, secure with a few toothpicks.
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Dip roulade in egg wash (just crack a couple eggs and beat in a dish), then coat in bread crumbs. Bake in a pan at 375 for about 45 minutes.
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Pan sauce is easily made with 2tbsp butter, 2tbsp flour, 2 cups chicken stock, half a lemon, and a tablespoon of pesto.
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Serve with roasted veggies, a salad, rice would be nice. 😀