Pesto Stuffed Chicken Rolls

6 large skinned/boned chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 - 3 oz package cream cheese, softened
1/4 cup pesto - see recipe under Butterfly & Herb Festival Class
1/2 cup finely chopped red sweet peppers
3/4 cups corn flake crumbs or Panko bread crumbs
1/2 tsp paprika

Preheat oven to 350°


Place chicken between 2 sheets of heavy-duty plastic wrap, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper, set aside.

Combine cream cheese, pesto and sweet red pepper in a small bowl, stirring with a fork until smooth.

Spread 2 Tbsp over each chicken breast; roll up lengthwise, securing with toothpicks.

Combine corn flakes (or Panko) and paprika; dredge chicken rolls in crumb mixture. Place in an 11 x 17 baking dish coated with cooking spray.

Uncovered for 35 minutes. Remove toothpicks and slice into 1 inch rounds.

This recipe comes from the kitchen of Barbara Kieran