Tomato-Stuffed Chicken Rolls |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The fresh tomato stuffing helps keep these impressive chicken breasts low in sodium. Baking instead of frying makes them an easy low-fat choice for entertaining. Ingredients:
4 (3 ounce) skinless, boneless chicken breast halves |
1 medium tomato, seeded and chopped |
2 tablespoons grated parmesan cheese |
1/4 teaspoon dried italian seasoning, oregano, or basil, crushed |
1/8 teaspoon pepper |
nonstick spray coating |
1 beaten egg white |
1 tablespoon water |
1/3 cup cornflake crumbs |
1/2 teaspoon dried italian seasoning, oregano, or basil, crushed |
classico(r) tomato and basil pasta sauce, warmed (optional) |
hot cooked fettuccine or other pasta (optional) |
Directions:
1. Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. Top chicken with the tomato, Parmesan cheese, the 1/4 teaspoon herb, and the pepper. Fold in long sides of chicken; roll into a spiral. Secure with wooden toothpicks.
3. Spray a 2-quart square baking dish with nonstick coating. Set aside. In a shallow dish combine the egg white and water. In another shallow dish combine the cornflake crumbs and the 1/2 teaspoon herb. Dip each roll into the egg mixture, then roll in crumb mixture to coat. Place rolls in prepared dish.
4. Bake in a 400 degree F. oven for 20 to 25 minutes or until chicken is tender and no longer pink. Remove toothpicks. If desired, slice rolls; serve with Classico® Tomato and Basil pasta sauce over pasta.
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