Italian Chicken Rolls

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 32%
  • Fat: 9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.7g
  • Carbohydrate: 12.1g
  • Fiber: 0.7g
  • Cholesterol: 75mg
  • Iron: 0.0mg
  • Sodium: 506mg
  • Calcium: 0.0mg


  • 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)


  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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