Ppreheat oven to 375º.

Split each chicken breast into two pieces horizontally and place between 2 sheets of plastic wrap. Using the flat side of a mallet (tenderizer), gently pound chicken into ¼ inch thick cutlets. Season both sides with salt and pepper.

Spread 1 teaspoon of prepared pesto over each chicken cutlet. Sprinkle the sun-dried tomatoes and shredded Parmesan cheese over the pesto. Starting from the small side, roll cutlet being careful to keep filling inside. Seal the opening with a toothpick if necessary. (These can be made ahead up and stored in the fridge for a few hours until ready to cook.)

Heat 1 tabelspoon olive oil in an oven-proof skillet and gently place each chicken roll in hot pan. Cook each side until golden brown, using tongs to gently turn rolls. Once all sides of the chicken are seared to golden brown, place oven-proof skillet into the preheated oven. (If you do not have an oven-proof skillet, just transfer chicken into a baking dish greased with nonstick spray.)

Cook chicken in the oven for approximately 20 -25 minutes or until chicken is completely cooked through and has an internal temperature of 165º.