Chicken Roulades With Roasted Peppers And Soppressata Recipes
CHICKEN ROULADES WITH ROASTED RED PEPPERS
Easy and elegant. Flavored with canned pesto & roasted red papepers. If you truly love pesto, you may want to increase my amounts.
Provided by BakinBaby
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
- Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
- Chill in refrigerator for 1-2 hours,.
- Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs.
- Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
- Serve with juices from baking pan.
Nutrition Facts : Calories 277.2, Fat 13.6, SaturatedFat 3.9, Cholesterol 90.9, Sodium 560.9, Carbohydrate 6.1, Fiber 0.7, Sugar 0.4, Protein 30.8
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