¼ cup cilantro pesto
2 tsp oil
¼ tsp paprika
½ cup sour cream
4 lrg. skinless, boneless chicken breast halves
To
roast the pepper, halve it; remove stem, seeds, and membranes. Place the pepper halves, cut sides down, on a
foil-lined baking sheet. Bake in a 425º
oven 20-25 minutes or until skin is bubbly and browned. Place pepper in brown lunch sack. Seal; let stand 20-30 minutes or until skin
is cool. Peel skin from pepper. Cut
lengthwise into ½ inch strips. Set
aside. Place each chicken breast half between 2 pieces of clear plastic
wrap. Pound lightly to ¼ inch thickness.
Remove wrap. Spread 1 tsp Cilantro
Pesto ( See Sauces, Dressings, & Relishes section for recipe.) on
boned side of chicken. Place 3 or 4 pepper strips crosswise on one end of
breast. Roll up chicken, jelly-roll
style, starting from end with peppers.
Secure rolls with wooden toothpicks.
Place chicken rolls in a shallow baking dish. Brush lightly with oil; sprinkle with
paprika. Bake at 375º for 25-30 minutes
or until no longer pink. Serve with sour
cream.
