Tomato Stuffed Chicken Rolls

By John Crowley

  • 4 small skinless, boneless chicken breast halves (about 12 ounces total)

  • 1 medium tomato, seeded and chopped (about 1/2 cup)

  • 2 tablespoons grated Parmesan cheese

  • 1/4 teaspoon dried Italian seasoning, oregano, or basil, crushed

  • 1/8 teaspoon pepper Nonstick spray coating

  • 1 beaten egg white

  • 1 tablespoon water

  • 1/3 cup cornflake crumbs

  • 1/2 teaspoon dried Italian seasoning, oregano, or basil, crushed

  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. 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. 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. 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. 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. Serves 4.

Nutritional Facts

Per Serving
135 Calories
2g Fat
51 mg Cholesterol
150 mg Sodium
5g Carbohydrates
0 g Fiber
22 g Protein

chicken chicken/poultry italian pasta red sauce b vitamins calcium dairy main dish vitamin c bake dinner

4 replies

elizabethwardlow 2008-08-02 13:13:50 -0500 Report

this is an unusual way to fix the chicken, and I can't wait to try it! thanks for sharing… I am hoping these will be great for lunch, like hot little tasty bites on a huge salad and a side of that lemonade that I have seen you posted. Take care.