Chicken Roulades With Roasted Red Peppers

"Easy and elegant. Flavored with canned pesto & roasted red papepers. If you truly love pesto, you may want to increase my amounts."
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Boomette photo by Boomette
photo by BakinBaby photo by BakinBaby
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

  • 1 14 lbs boneless chicken breasts (4)
  • 0.5 (7 ounce) jar roasted red peppers (drained and sliced)
  • 4 teaspoons pesto sauce
  • 2 ounces cream cheese with vegetables
  • 14 cup seasoned dry bread crumb
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directions

  • Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
  • Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
  • Chill in refrigerator for 1-2 hours,.
  • Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs.
  • Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
  • Serve with juices from baking pan.

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Reviews

  1. So simple, yet packed with flavor. Great make ahead dish. Thank you.
     
  2. This was a huge success here. I wanted to do it tonight for dinner and then I saw it had to be in the fridge 1-2 hours. I didn't do it. It was still great. I had large chicken breasts, so I cooked it longer (near 40 minutes). I used homemade roasted peppers. All is great in this recipe. Yummy! Thanks BakinBaby. Made for Newest Zaar Tag.
     
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