Pesto-Stuffed Chicken Rolls

1. 1

   Place each piece of chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

2. 2

   Sprinkle flattened breasts with salt and pepper; set aside.

3. 3

   Combine cream cheese and pesto, stirring until smooth.

4. 4

   Spread 2 tablespoons of the mixture over each chicken breast; roll up lengthwise, securing with wooden picks.

5. 5

   Dredge chicken rolls in Panko.

6. 6

   Place on a baking sheet coated with cooking spray.

7. 7

   If you are preparing this ahead of time, cover and refrigerate for 8 hours.

8. 8

   Before you are ready to serve, remove from refrigerator, and let stand at room temperature for 30 minutes.

9. 9

   Then bake as specified below.

10. 10

    Or if you want to serve immediately, omit these steps and proceed to bake.

11. 11

    Bake uncovered at 350 degrees F for 30 minutes; let stand 10 minutes.

12. 12

    Remove wooden picks, and slice into 1-inch rounds.

13. 13

    Enjoy!

14. 14

    Miss

* Per serving · 4 servings · Values may vary.

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