0.5 teaspoon penzey's southwest seasoning dried italian crushed
2 tablespoons parmesan cheese grated
0.1 teaspoon pepper
12 ounce chicken breast halves boneless skinless
1 medium tomatoes seeded chopped
1 tablespoon water
Equipment
oven
plastic wrap
baking pan
toothpicks
meat tenderizer
Directions
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.
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.
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.
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.
