Italian Chicken Rolls

• 6 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped commercial roasted red pepper
• 1/3 cup light process cream cheese, softened
• 1/4 cup pesto
• 3/4 cup crushed corn flakes cereal
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon paprika
• Vegetable cooking spray
• Fresh thyme sprigs (optional)

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2. Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth. Spread cheese mixture evenly over chicken breasts. Roll up, jellyroll fashion; secure with wooden picks.
3. Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 35 minutes; let stand 10 minutes. Remove wooden picks from chicken, and slice each roll into 6 rounds. Garnish with thyme sprigs, if desired.

salt, pepper, red pepper, light process cream cheese, pesto, corn flakes cereal, parsley, paprika, vegetable cooking spray, thyme

Taken from www.myrecipes.com/recipe/italian-chicken-rolls (may not work)