Italian Chicken Rolls

Oxmoor House
6 servings.


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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)


Prep: 15 Minutes
Cook: 35 Minutes

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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 253
Caloriesfromfat 32 %
Fat 9 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.7 g
Carbohydrate 12.1 g
Fiber 0.7 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 506 mg
Calcium 0.0 mg