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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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.
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