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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.
20 min
40 min
4 servings

What You Need

small  boneless skinless chicken breasts (about 12 ounces total)
medium  tomato, seeded and chopped (about 1/2 cup)
tablespoons  grated Parmesan cheese
 teaspoon dried Italian seasoning, oregano, or basil, crushed
 teaspoon pepper
 Nonstick spray coating
 beaten egg white
 tablespoon water
cup  cornflake crumbs
 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.
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