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Chicken Roulades With Roasted Red Peppers
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free (if breadcrumbs are gluten-free)
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Roulades With Roasted Red Peppers brings together 1 1/4 lbs boneless chicken breasts (4), 0.5 (7 ounce) jar roasted red peppers (drained and sliced), 4 teaspoons pesto sauce in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 1/4 lbs boneless chicken breasts (4)
- 0.5 (7 ounce) jar roasted red peppers (drained and sliced)
- 4 teaspoons pesto sauce
- 2 ounces cream cheese with vegetables
- 1/4 cup seasoned dry bread crumb
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Instructions
Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
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. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
Chill in refrigerator for 1-2 hours,.
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.
Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
Serve with juices from baking pan.
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