Italian Chicken Rolls

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian Chicken Rolls Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy