Pesto Chicken Rollantine
Pesto Chicken Rollantini
4 boneless, skinless chicken breast halves (about 3 ounces each)
2 teaspoons reduced fat pesto sauce
2 jarred roasted red pepper halves, cut into pieces
1/2 cup reduced fat shredded mozzarella cheese (I used Sargento)
1/4 cup low-fat spaghetti sauce (I use Scalfani)
3 tbsp seasoned bread crumbs
Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray. Place the chicken breast halves between 2 pieces of waxed paper. Using a meat mallet, pound until thin. Place the flattened chicken on a flat work surface.
Divide the pesto sauce and spread over the chicken. Top with roasted red pepper pieces. Spoon the tomato sauce on top of each and them sprinkle with the mozzarella cheese.
Roll the chicken jelly-roll style and place seam-side down on the prepared baking sheet. Spray the chicken rolls with nonstick cooking spray and pat the bread crumbs onto each. Lightly spray again to moisten the crumbs.
Bake the chicken until bread crumbs are browned and the filling starts to bubble at the edges, 20–25 minutes.
(Each serving is 6 pts.)