Stuffed Chicken Roll ups

Skip Davis


A great last minute, easy to prepare entree. Chicken and veggies all rolled up into a cylinder, breaded, baked in the oven and topped with warm cheese sauce.

★★★★★ 1 vote
15 Min
25 Min


6 large
boneless, skinless chicken breast cutlets, pounded to 1/4 inch thickness
1/2 tsp
1/2 tsp
freshly ground black pepper
1/2 tsp
chicken seasoning powder
1/2 c
fresh mushrooms, thinly sliced
4 oz
cream cheese, softened
1/4 c
prepared pesto sauce
1/2 c
chopped roasted sweet red peppers
1 c
panko bread crumbs
3 Tbsp
grated parmesan cheese
1/2 tsp
2 c
cheese sauce of choice


1Preheat oven to 400 degrees F.
2Coat a 9- x 13-inch baking dish with cooking spray.

Sprinkle chicken evenly with salt, pepper and chicken seasoning.
3In a medium bowl, combine cream cheese, pesto, mushrooms and red peppers. Mix well. Spread cheese mixture over chicken, roll up jelly-roll style, and secure with wooden toothpicks.
4In a shallow dish, combine Panko, Parmesan cheese and paprika. Place chicken rolls in Panko mixture, coating completely.
5Place chicken in prepared baking dish and bake un-covered for 25 to 30 minutes, or until no pink remains and juices run clear. Remove toothpicks,

Serve with warmed cheese sauce on the side.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy