Pesto-Stuffed Chicken Rolls

• 6 whole Large Skinned And Boned Chicken Breasts
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 4 ounces, weight Cream Cheese, Softened
• 1/4 cups Sun Dried Tomato Pesto (or Other Pesto)
• 1 cup Panko Bread Crumbs

1. Place each piece of chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Sprinkle flattened breasts with salt and pepper; set aside.
3. Combine cream cheese and pesto, stirring until smooth.
4. Spread 2 tablespoons of the mixture over each chicken breast; roll up lengthwise, securing with wooden picks.
5. Dredge chicken rolls in Panko.
6. Place on a baking sheet coated with cooking spray.
7. If you are preparing this ahead of time, cover and refrigerate for 8 hours.
8. Before you are ready to serve, remove from refrigerator, and let stand at room temperature for 30 minutes.
9. Then bake as specified below.
10. Or if you want to serve immediately, omit these steps and proceed to bake.
11. Bake uncovered at 350 degrees F for 30 minutes; let stand 10 minutes.
12. Remove wooden picks, and slice into 1-inch rounds.
13. Enjoy!
14. Miss

chicken breasts, salt, black pepper, weight cream cheese, tomato pesto, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/pesto-stuffed-chicken-rolls/ (may not work)