Cooking Time: 25 min
- 6 boneless, skinless chicken breast cutlets (1-1/4 to 1-1/2 pounds total), pounded to 1/4-inch thickness
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 ounces cream cheese, softened
- 1/4 cup prepared pesto sauce
- 1/2 cup chopped roasted sweet red peppers
- 3/4 cup crushed cornflakes cereal
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon paprika
- Preheat oven to 400ºF. Coat a 9 x 13 baking dish with cooking spray.
- Sprinkle chicken evenly with salt and pepper.
- In a medium bowl, combine cream cheese, pesto, and red peppers; mix well. Spread cheese mixture over chicken, roll up jellyroll style, and secure with wooden toothpicks.
- In a shallow dish, combine cereal, Parmesan cheese, and paprika. Place chicken rolls in cereal mixture, coating completely.
- Place chicken in prepared baking dish and bake uncovered for 25 to 30 minutes, or until no pink remains and juices run clear. Remove wooden toothpicks, and