Shelly's Recipe

STUFFED CHICKEN ROLLS

Category: Chicken

6 boneless, skinless chicken breasts
1/2 tsp garlic salt
1/4 tsp pepper
1/2 cup chopped roasted sweet red pepper
3 oz pkg cream cheese, softened
1/4 cup pesto
3/4 cup crushed cornflakes
3 tbsp grated parmesan cheese
1/2 tsp paprika

Pound chicken to 1/4 inch thickness. Sprinkle with garlic salt and pepper; set aside.

Preheat oven to 400. Stir together next 3 ingredients and spread mixture evenly over chicken breasts. Roll up, jellyroll fashion; secure with wooden toothpicks.

Combine crushed cornflakes, cheese and paprika. Dredge chicken rolls in mixture and place in a lightly grease pan. Bake, uncovered, for 26-28 minutes; let stand 5 minutes. Remove toothpicks and slice each roll into 6 rounds.

NOTE: Can be prepared in advanced, stuffed and refrigerate. Roll in coating just before baking.