CHICKEN ROLL ITALIAN RECIPES

Steps:

• Grease a 2-quart baking dish. Heat 1 tsp of the oil in a small saucepan over medium heat. Add onion; cook for 3 to 5 minutes or until tender.
• Place each chicken breast between 2 pieces of plastic wrap. Pound lightly until about 1/8 inch thick. Remove plastic wrap.
• Brush tops of chicken breasts with remaining oil. On each chicken breast, place 1 slice of the mozzarella cheese and one-quarter of the cooked onion.
• Combine garlic powder, oregano and pepper in a small bowl. Sprinkle evenly over chicken breasts. Fold in the sides and bottoms of chicken breasts; roll up each piece into a spiral, pressing edges to seal. Place bread crumbs in a shallow bowl; roll chicken roll-ups in crumbs to coat. Place in prepared baking dish. Drizzle broth over chicken. Sprinkle with Parmesan cheese and onion salt. Place 1 tsp of the butter on top of each roll-up.
• Bake in 375F oven for 20 to 25 minutes or until chicken is no longer pink.
• Serve with pasta.

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
• Combine red pepper, cream cheese, and pesto in a small bowl, stirring until smooth. Spread cheese mixture evenly over chicken breasts. Roll up, jellyroll fashion; secure with wooden picks.
• Combine crushed cereal, parsley, and paprika. Dredge chicken in cereal mixture. Place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 35 minutes; let stand 10 minutes. Remove wooden picks from chicken, and slice each roll into 6 rounds. Garnish with thyme sprigs, if desired.