Chicken Roulades With Roasted Red Peppers

1. 1

   Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.

2. 2

   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).

3. 3

   Chill in refrigerator for 1-2 hours,.

4. 4

   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.

5. 5

   Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.

6. 6

   Serve with juices from baking pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.