Pesto Stuffed Chicken Rolls

From 'The Kosher Palette' - You can use the pesto recipe provided (it makes 2 cups worth) or any pesto you prefer. This dish is a snap to prepare when you have pesto already on hand. Serve as a main dish or as an appetizer - it looks really pretty and tastes even better!

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• For Pesto

• 2  cups fresh basil leaves
• 1⁄2 cup pine nuts
• 4  garlic cloves
• 1  cup olive oil, divided
• 1  cup  grated parmesan cheese (optional)
•  salt
•  pepper

• For Chicken

• 6  boneless skinless chicken breasts, pounded flat
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 3  tablespoons margarine or 3  tablespoons butter, softened
• 1⁄4 cup pesto sauce
• 1⁄2 cup  minced red bell pepper
• 1⁄4 cup  crushed  corn flakes
• 1⁄2 teaspoon paprika

Directions

1. To make pesto: Process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
2. With processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
3. Add parmesan cheese, if using, pulsing until blended.
4. To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
5. Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
6. Combine cornflake crumbs and paprika in a shallow bowl.
7. Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
8. Cover and refrigerate at least 1 hour.
9. Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
10. Bake, uncovered, for 35 minutes.
11. Remove from the oven and let stand for 10 minutes.
12. Remove toothpicks and slice into 1/2 inch pieces. Serve warm.