Tomato-Stuffed Chicken Rolls

Name: Tomato-Stuffed Chicken Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters cornflake crumbs; 1 beaten egg white; 1 teaspoons dried Italian seasoning, oregano, or basil, crushed; 2 Tbsps grated Parmesan cheese; 0 teaspoons pepper; 340 grams skinless, boneless chicken breast halves; 1 medium tomato, seeded and chopped; 1 Tbsp water

Tomato-Stuffed Chicken Rolls is a gluten free and fodmap friendly recipe with 4 servings. One serving contains 187 calories, 22g of protein, and 3g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up cornflake crumbs, parmesan cheese, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Remove plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Parmesan

Whole Chicken

Pepper

Tomato

Roll

Equipment you will use

Toothpicks

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.

Ingredients you will need

Corn Flake Crumbs