Wednesday, February 20, 2008

Here's what you need: 6 chicken cutlets (about 1.5 lbs)
1/3 cup purchased pesto
3/4 cup shredded Montery Jack cheese (divided)
1-12 ounce jar roasted red peppers, drained

If you can't find chicken cutlets in the meat case, ask the butcher to slice a couple boneless chicken breasts really thin.
Preheat oven to 350 degrees.

Line a baking dish with foil, place a baking rack (sprayed with non-stick spray) on top. Place chicken on wax paper (or use the butcher's paper like I did). Spread the pesto over each breast. Sprinkle each breast with 2 tablespoons cheese. Top with pieces of roasted pepper.

Roll up chicken, jelly-roll style. Secure with wooden picks.
Lightly sprinkle paprika over chicken. Place chicken on prepared rack; lightly coat chicken with cooking spray.
Bake until chicken is cooked through, 40-45 minutes. Discard toothpicks and serve.


  1. sorry i didn't have any, dad's puking it up didn't add anything to it's appeal. but it smelled great!!

    Thought i'd let you know that I'm blogging again!! Tell everyone you know! :-D

  2. Now I think you need to start another blog for just play by play recipies. I loved the colored pictures. The end result looked scrumptous.


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