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Main dishes

Tomato-Stuffed Chicken Rolls

Tomato-Stuffed Chicken Rolls recipe
Recipe and Photo by: Better Homes and Gardens
This baked chicken breast dish is exceptionally moist, thanks to a tomato, Parmesan and herb stuffing.
time
prep:
20 min
total:
40 min
servings
total:
4 servings

What You Need

4
small  boneless skinless chicken breasts (about 12 ounces total)
1
medium  tomato, seeded and chopped (about 1/2 cup)
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
 Reduced-sodium spaghetti sauce, warmed (optional)
 Hot cooked fettuccine or other pasta (optional)

Make It

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 spaghetti sauce over pasta. Makes 4 servings.

Kraft Kitchens Tips

Make-Ahead Tip
Prepare and coat chicken rolls as directed; place in baking dish. Cover and chill for up to 12 hours. To serve, bake as directed.
K:63611v0:148211     Copyright - © [1994-2013] Meredith Corporation
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