Rcs #11 Roasted Red Pepper Chicken Rolls
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup asiago cheese, shredded
- 1⁄2 cup flour
- 1 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1 teaspoon basil, crushed
- 1 egg
- 1⁄4 cup milk
- fresh spinach (1 handful)
- 1 (8 ounce) jar sun-dried tomatoes, diced
- 4 tablespoons butter, melted
- 1 roasted red pepper, sliced lengthwise (I buy mine already roasted in jar with water)
Directions
- mix flour, pepper, garlic, basil together on a plate.
- in bowl mix with a fork the egg and milk.
- dunk chicken breasts in egg wash, then flour.
- lay flat in 9 x 13 pan.
- lay flat spinach on breasts, sprinkle cheese on top.
- *** sliced roasted pepper lengthwise and place on chicken with cheese and spinach.
- drizzle butter over breasts.
- roll chicken breasts from smallest side to fattest, (may use toothpick to hold together).
- pour diced sun dried tomatoes over chicken pieces, including liquids (if not in jar add additional water approx 1/4 c ).
- bake for 30 minutes in oven at 350 degrees.
- enjoy!
- note- ovens vary so check after 20 minutes and check thereafter each 5 minutes until no longer pink when sliced into.
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