Chicken Roulades With Roasted Red Peppers

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Easy and elegant. Flavored with canned pesto & roasted red papepers. If you truly love pesto, you may want to increase my amounts.

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Steps

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Pound chicken breasts with a mallet or between wax paper with a rolling pin , pound chicken to about 1 / 4 thick.

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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.

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Chill in refrigerator for 1-2 hours ,.

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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.

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Bake covered about 20 minutes until juices run clear , then cook another 5 minutes to brown tops.

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Serve with juices from baking pan.

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Ingredients

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boneless chicken breasts, roasted red peppers, pesto sauce, cream cheese with vegetables, seasoned dry bread crumb