Monday, May 11, 2009

Pesto Chicken Rollantine

I've had this idea for a while, and I decided to give it a try. It was so tender and delicious, and I was even impressed that I found reduced fat pesto sauce at Stop 'n' Shop. It was yummy!



Pesto Chicken Rollantini
Serves 4

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.)

1 comment:

Brianne said...

Thank you for this blog! I am making your eggplant stuffed shells tonight! I make something really similar to this chicken recipe. I use fat free feta with fresh herbs, roasted red peppers, dices spinach and a little mozzarella. The feta holds the mixture together and gives it a nice flavor.