Italian Chicken Rolls

Name: Italian Chicken Rolls
Ingredients: 6 (4-ounce) skinned, boned chicken breast halves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped commercial roasted red pepper; 1/3 cup light process cream cheese, softened; 1/4 cup pesto; 3/4 cup crushed corn flakes cereal; 3 tablespoons chopped fresh parsley; 1/2 teaspoon paprika; Vegetable cooking spray; Fresh thyme sprigs (optional)

11 ingredients

3 steps

Ingredients

6 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped commercial roasted red pepper
1/3 cup light process cream cheese, softened
1/4 cup pesto
3/4 cup crushed corn flakes cereal
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
Vegetable cooking spray
Fresh thyme sprigs (optional)

Directions

1

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2

Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth. Spread cheese mixture evenly over chicken breasts. Roll up, jellyroll fashion; secure with wooden picks.
3

Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 35 minutes; let stand 10 minutes. Remove wooden picks from chicken, and slice each roll into 6 rounds. Garnish with thyme sprigs, if desired.