Italian Chicken Rolls

Italian Chicken Rolls

Ingredients

• 6 (4oz) skinned, boned chicken breast halves

• 1/4 tsp  salt

• 1/4 tsp  pepper

• 1/2 cup  chopped commercial roasted red pepper

• 1/3 cup  light processed cream cheese, softened

• 1/4 cup  pesto

• 3/4 cup  crushed corn flakes cereal

• 3 Tbls  chopped fresh parsley

• 1/2 tsp  paprika

• vegetable cooking spray

• 6 fresh thyme sprigs (optional)

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ¼ teaspoon pepper; set aside.
2. Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth. Spread cheese mixture evenly over chicken breasts. Roll up, jellyroll fashion; and secure with wooden picks.
3. Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in an 11- x 7- x 1 ½-inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 35 minutes; let stand 10 minutes. Remove wooden picks from chicken, and slice each roll into 6 rounds. Garnish with thyme sprigs, if desired.
   
   Makes 6 servings. Per Serving: 1 Starch, 3 Meat, 1 Fat, 1 Free.

Nutrition Info Per Serving

Calories 253

Carbohydrate 12.1g

Protein 29.7g

Fat 9g

Cholesterol 75mg

Sodium 506mg

This sounds delicious - can you think of any reason that I couldn't use fat free cream cheese instead of reduced fat? Just wondering...
Thanks,
Lou
P.S. I might add basil - yummy!

I think it would work.

ooooops, just re-read the recipe.  No need for basil when you have pesto