Tomato-stuffed Chicken Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 small boneless skinless chicken breast halves (about 12 ounces total)
• 1 medium tomato, seeded and chopped (about 1/2 cup)
• 2 tablespoons grated parmesan cheese or 2 tablespoons grated asiago cheese
• 1 teaspoon minced garlic
• 1/4 teaspoon dried italian seasoning or 1/4 teaspoon dried basil, crushed or 3/4 teaspoon fresh basil, chopped
• 1/8 teaspoon pepper
• nonstick spray coating
• 1 beaten egg
• 1 tablespoon water
• 1/3 cup corn flake crumbs
• 3/4 teaspoon dried italian seasoning
• spaghetti sauce, warmed (your favorite)
• hot cooked fettuccine or other pastas

Recipe

• 1 preheat oven to 400.
• 2 place each chicken piece between wax paper. pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick.
• 3 top chicken with tomato, cheese, garlic, herbs, and pepper. fold in long sides of chicken and roll into a spiral. secure with toothpicks.
• 4 spray a 2-quart square baking dish with nonstick spray. set aside.
• 5 in a shallow dish combine egg and water.
• 6 in another shallow dish combine cornflake crumbs and the 3/4 teaspoon herbs.
• 7 dip each roll into the egg mixture, then roll in crumb mixture to coat.
• 8 place coated rolls in prepared dish.
• 9 bake for 20 to 25 minutes or until chicken is tender and no longer pink.
• 10 remove toothpicks. if desired, slice rolls; serve with spaghetti sauce over pasta.