Pesto Stuffed Chicken Rolls

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  • 1 3oz package cream cheese, softened
  • 1/4 teaspoon(s) black pepper
  • 6 boneless, skinless chicken breast halves
  • 3/4 cup(s) crushed cornflakes/bread crumbs
  • 1/2 cup(s) finely chopped red bell pepper
  • 1/2 teaspoon(s) paprika
  • 1/4 cup(s) pesto
  • 1/4 teaspoon(s) salt


  1. Place each chicken piece between 2 pieces of plastic wrap. Pound to 1/4" thickness with meat mallet or rolling pin. Sprinkle with salt and pepper.

  2. Combine cream cheese, pesto, and bell pepper, stirring with fork. Spread 2 Tbsp of mixture over each breast and roll up lengthwise. Secure with toothpicks.

  3. Combine crumbs and paprika and coat chicken rolls.

  4. Cover and refrigerate 8 hours.

  5. Heat oven to 350 degrees.

  6. Remove chicken from fridge and let stand at room temp 10 min. Bake uncovered 35 min. Let stand 10 min, then slice. Serve warm or chilled.
July 2010

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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