Chicken Roulades With Roasted Red Peppers

Recipe by BakinBaby
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
  • 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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