"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Chicken Rolls Recipe

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This recipe for Italian Chicken Rolls, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Goldsmith
Added: Tuesday, July 10, 2007


6 (4 oz.) skinless, boneless, chicken breast halves
c. chopped commercial roasted red pepper
tsp salt
tsp pepper
1/3 c. light process cream cheese, softened
c. pesto
c. crushed corn flakes cereal
3 Tbsp chopped fresh parsley
tsp. paprika
Vegetable cooking spray

- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to thickness using a meat mallet or rolling pin. (I cheat and buy them already thinly sliced in the package) Sprinkle with salt and pepper; set aside.
- 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; secure with toothpicks.
- Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in 11x7x1 baking dish coated w/cooking spray. Bake, uncovered, at 350 for 35 min.; let stand 10 min. Remove toothpicks and slice each roll into 6 rounds.

Yields 6 servings




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