Italian Chicken Rolls
Italian Chicken Rolls is a vegetarian recipe with 6 servings. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 178 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have pesto, process cream cheese, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.
Instructions
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Sprinkle with salt and 1/4 teaspoon pepper; set aside.
Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth.
Spread cheese mixture evenly over chicken breasts.
Roll up, jellyroll fashion; secure with wooden picks.
Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture.
Place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Bake, uncovered, at 350 for 35 minutes; let stand 10 minutes.
Remove wooden picks from chicken, and slice each roll into 6 rounds.
Garnish with thyme sprigs, if desired.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Caposaldo Chianti]()
Caposaldo Chianti
Caposaldo Chianti is ruby red with a fruity perfume, smooth texture, excellent structure and a long, elegant finish.Best with pizza, and pasta with tomato- or meat-based sauces.