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Tomato-Stuffed Chicken Rolls

"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

40 m servings 153 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 153 calories; 2.7 g fat; 11.8 g carbohydrates; 19.7 g protein; 46 mg cholesterol; 164 mg sodium. Full nutrition

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Reviews

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Excellent!

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...

Great. Chicken stayed very juicy

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 ch...

not very much flavor