Italian Chicken Rolls

Ingredients

• 0.8 cup corn flakes cereal crushed
• 0.3 cup process cream cheese light softened
• 3 tablespoons parsley fresh chopped
• 0.5 teaspoon paprika 
• 0.3 teaspoon pepper 
• 0.3 cup pesto 
• 0.5 cup commercial roasted pepper red chopped
• 0.3 teaspoon salt 
• 24 ounce skinned 

Equipment

• bowl
• oven
• plastic wrap
• baking pan
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
3. Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth.
4. Spread cheese mixture evenly over chicken breasts.
5. Roll up, jellyroll fashion; secure with wooden picks.
6. Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture.
7. Place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
8. Bake, uncovered, at 350 for 35 minutes; let stand 10 minutes.
9. Remove wooden picks from chicken, and slice each roll into 6 rounds.
10. Garnish with thyme sprigs, if desired.