THEME: Pesto-Stuffed Chicken Rolls

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Jamie R

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Nov 27, 2010, 4:47:12 PM11/27/10

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Pesto-Stuffed Chicken Rolls

6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 ounces cream cheese, softened
1/4 cup pesto
1/2 cup minced red bell pepper
3/4 cup crushed corn flakes
1/2 teaspoon paprika
fresh basil sprigs

Place each piece of chicken between two sheets of plastic wrap.
Flatten to a 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with salt and pepper. Set aside.

Combine cream cheese, pesto, and bell pepper, stirring with a fork
until smooth. Spread 2 tablespoons cheese mixture over each chicken
breast. Roll up lengthwise, securing with wooden picks. Combine corn
flakes and paprika. Dredge chicken rolls in crumb mixture. Place
chicken in an 11 by 7-inch baking dish coated with nonstick cooking
spray. Cover and refrigerate 8 hours.

Preheat oven to 350 degrees. Bring chicken to room temperature before
baking. Bake uncovered 35 minutes. Let stand 10 minutes. Remove
wooden picks and slice into 1-inch rounds. Garnish with fresh basil
sprigs.