Tomato-Stuffed Chicken Rolls

The fresh tomato stuffing helps keep these impressive chicken breasts low in sodium. Baking instead of frying makes them an easy low-fat choice for entertaining.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 20 mins 400°F

Tomato-Stuffed Chicken Rolls

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Directions

  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.
  2. 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.
  3. 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.
  4. 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. Makes 4 servings.

From the Test Kitchen

Prepare and coat chicken rolls as directed; place in baking dish. Cover and chill for up to 12 hours. To serve, bake as directed.

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Nutrition Facts (Tomato-Stuffed Chicken Rolls)

  • Per serving:
  • 135 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 51 mg chol. ,
  • 150 mg sodium ,
  • 5 g carb. ,
  • 22 g pro.
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