Tomato-Stuffed Chicken Rolls

Ingredients

• 4 small boneless skinless chicken breast halves (about 12 ounces total)
• 1 medium tomato, seeded and chopped (about 1/2 cup)
• 2 tablespoons grated parmesan cheese or grated asiago cheese
• 1 teaspoon minced garlic
• 1/4 teaspoon dried Italian seasoning or dried basil, crushed or 3/4 teaspoon fresh basil, chopped
• 1/8 teaspoon pepper
• nonstick spray coating
• 1 beaten egg white
• 1 tablespoon water
• 1/3 cup cornflake crumbs
• 3/4 teaspoon dried Italian seasoning
• spaghetti sauce, warmed (your favorite)
• hot cooked fettuccine or other pastas

Directions

1. 1

   Preheat oven to 400.

2. 2

   Place each chicken piece between wax paper. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick.

3. 3

   Top chicken with tomato, cheese, garlic, herbs, and pepper. Fold in long sides of chicken and roll into a spiral. Secure with toothpicks.

4. 4

   Spray a 2-quart square baking dish with nonstick spray. Set aside.

5. 5

   In a shallow dish combine egg white and water.

6. 6

   In another shallow dish combine cornflake crumbs and the 3/4 teaspoon herbs.

7. 7

   Dip each roll into the egg mixture, then roll in crumb mixture to coat.

8. 8

   Place coated rolls in prepared dish.

9. 9

   Bake for 20 to 25 minutes or until chicken is tender and no longer pink.

10. 10

    Remove toothpicks. If desired, slice rolls; serve with spaghetti sauce over pasta.