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Tomato-Stuffed Chicken Rolls

Tomato-Stuffed Chicken Rolls

  • Prep

    20 m
  • Ready In

    40 m
Classico

Classico

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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 Classico(R) Tomato and Basil pasta sauce over pasta.
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Reviews

kcraig
3

kcraig

9/19/2012

Excellent!

lutzflcat
1

lutzflcat

3/5/2013

I didn't have cornflake crumbs, so I coated the chicken rolls with Italian panko crumbs, which I think may be even better. I always have homemade marinara sauce in the freezer, so that's what I used instead of the jar of pasta sauce. The chicken rolls were very mild in flavor and juicy. I can see adding a little bit of shredded mozzarella to the tomato filling in the future. I made the rolls early in the day and wrapped them in plastic wrap. This is a healthy meal and easy enough to enjoy on a weeknight.

Andrea Pierce
0

Andrea Pierce

1/25/2014

We eat very low sodium and I thought that this was perfect, it was quick, easy and delicious, I would serve this to company! I also used Panko Bread Crumbs, and had bought very thinly sliced chicken breasts , so I dipped them into the egg and put the Panko only on one side, the first layer I put into the dish with the panko side down, then I layered the tomato stuffing, then the second thin breast on top with the panko side up, I gave a quick spray with olive oil and a few shakes of salt free garlic and herb, it was amazing!

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