From 'The Kosher Palette' - You can use the pesto recipe provided (it makes 2 cups worth) or any pesto you prefer. This dish is a snap to prepare when you have pesto already on hand. Serve as a main dish or as an appetizer - it looks really pretty and tastes even better!
03Add parmesan cheese, if using, pulsing until blended.
04To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.
05Sprinkle each flattened chicken breast with salt and pepper. Spread 2 tablespoons of pesto mixture across each breast, roll up lengthwise and secure with a toothpick.
06Combine cornflake crumbs and paprika in a shallow bowl.
07Dredge chicken rolls in the crumb mixture and place in a baking dish coated with Pam.
08Cover and refrigerate at least 1 hour.
09Preheat oven to 350, remove chicken from refrigerator and bring to room temperature.
10Bake, uncovered, for 35 minutes.
11Remove from the oven and let stand for 10 minutes.
12Remove toothpicks and slice into 1/2 inch pieces. Serve warm.