Chicken Roulades With Roasted Red Peppers - cooking recipe

Ingredients

1 1/4 lbs boneless chicken breasts (4)
0.5 (7 ounce) jar roasted red peppers (drained and sliced)
4 teaspoons pesto sauce
2 ounces cream cheese with vegetables
1/4 cup seasoned dry bread crumb

Preparation

Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
Chill in refrigerator for 1-2 hours,.
Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs.
Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
Serve with juices from baking pan.