Pesto Stuffed Chicken Rolls

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 4 garlic cloves
• 1 cup olive oil, divided
• 1 cup grated parmesan cheese (optional)
• salt
• pepper
• 6 boneless skinless chicken breasts, pounded flat
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons margarine or 3 tablespoons butter, softened
• 1/4 cup pesto sauce
• 1/2 cup minced red bell pepper
• 1/4 cup crushed corn flakes
• 1/2 teaspoon paprika

Recipe

• 1 to make pesto: process basil, pine nuts, garlic and a few tablespoons of olive oil in the container of a food processor fitted with a knife blade.
• 2 with processor running, pour salt, pepper and remaining oil through the food chute until a thin paste forms.
• 3 add parmesan cheese, if using, pulsing until blended.
• 4 to make chicken rolls: combine margarine/butter, pesto and bell pepper, stirring until smooth.
• 5 sprinkle each flattened chicken breast with salt and pepper. spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
• 6 combine cornflake crumbs and paprika in a shallow bowl.
• 7 dredge chicken rolls in the crumb mixture and place in a baking dish coated with pam.
• 8 cover and refrigerate at least 1 hour.
• 9 preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
• 10 bake, uncovered, for 35 minutes.
• 11 remove from the oven and let stand for 10 minutes.
• 12 remove toothpicks and slice into 1/2 inch pieces. serve warm.