From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 6 boneless, skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 ounces cream cheese, softened
  • 1/4 cup pesto
  • 1/2 cup minced red bell pepper
  • 3/4 cup crushed corn flakes
  • 1/2 teaspoon paprika

  • fresh basil sprigs

     Place each piece of chicken between two sheets of plastic wrap.  Flatten to a 1/4-inch thickness using a meat mallet or rolling pin.  Sprinkle with salt and pepper.  Set aside.
     Combine cream cheese, pesto, and bell pepper, stirring with a fork until smooth.  Spread 2 tablespoons cheese mixture over each chicken breast.  Roll up lengthwise, securing with wooden picks.  Combine corn flakes and paprika.  Dredge chicken rolls in crumb mixture.  Place chicken in an 11 by 7-inch baking dish coated with nonstick cooking spray.  Cover and refrigerate 8 hours.
     Preheat oven to 350 degrees.  Bring chicken to room temperature before baking.  Bake uncovered 35 minutes.  Let stand 10 minutes.  Remove wooden picks and slice into 1-inch rounds.  Garnish with fresh basil sprigs.

SERVES: 4 - 6

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