tomato-stuffed chicken rolls
 
source: better homes and gardens 
 
makes 8 servings 
prep: 35 minutes 
cook: 20 minutes 
 
8 small  skinless, boneless chicken breast halves (about 1-1/2 lbs.
  total
2 medium  tomatoes, seeded and chopped (about 1 cup)
1/4 cup  grated parmesan cheese
1/2 tsp  dried italian seasoning, oregano, or basil, crushed
1/4 tsp  pepper
1   beaten egg white
1 Tbsp  water
2/3 cup  cornflake crumbs
1 tsp  dried italian seasoning, oregano, or basil, crushed
  nonstick spray coating
  purchased low-fat spaghetti sauce, warmed (optional)
  hot cooked herb linguine or other pasta (optional)
 
rinse chicken; pat dry with paper towels. place each breast half between two 
pieces of plastic wrap. working from the center to the edges, pound lightly 
with the flat side of a meat mallet into a rectangle about 1/8 inch thick. 
remove plastic wrap. combine tomato, parmesan cheese, the 1/2 teaspoon herb, 
and pepper in a small bowl. spread tomato mixture over chicken rectangles. fold 
in long sides of each chicken rectangle. starting from the short side, roll up 
chicken breasts to enclose filling. secure with wooden toothpicks. combine the 
egg white and water in a shallow dish. combine cornflake crumbs and the 1 
teaspoon herb in another shallow dish. dip each chicken roll into the egg 
mixture. roll in the crumb mixture to coat. 
 
to bake, spray a 3-quart square baking dish with nonstick coating. 
place chicken rolls seam side down in dish. bake in a 400 degree oven 
for 20 to 25 minutes or until chicken is tender and no longer pink. 
remove toothpicks. slice chicken rolls, if desired, and serve with warm 
spaghetti sauce over hot cooled pasta. makes 8 servings. 
 
source: 
http://ww4.bhg.com/bhg/recipe/recipedetail.jhtml?recipeid=r016272 
 
 
 
 
 
 
(ID: 74357) Mirror: rec.food.recipes: Wed, Apr 6, 2005


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