Pesto-Stuffed Chicken Rolls
Pesto-Stuffed Chicken Rolls
from Stop and Smell the Rosemary...
Recipes and Traditions to Remember
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INGREDIENTS:
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
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fresh basil sprigs
TO PREPARE:
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.
SERVES 4 - 6
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Copyright 1996 The Junior League of Houston, Inc. All rights
reserved.
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