YIELD Makes 8 servings
INGREDIENTS
2 cups broccoli florets 1 tablespoon water 1/4 cup fresh parsley 1 cup diced red bell pepper 4 ounces fat-free cream cheese, softened 2 tablespoons grated Parmesan cheese 2 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon paprika 1/4 teaspoon salt 1 egg 1/2 cup fat-free (skim) milk 4 cups cornflakes, crushed 1 tablespoon dried basil 8 boneless skinless chicken breastsPREPARATION:
- Place broccoli and water in microwavable dish; cover. Microwave on HIGH 2 minutes. Let stand, covered, 2 minutes. Drain water from broccoli. Place broccoli in food processor or blender. Add parsley; process 10 seconds, scraping side of bowl if necessary. Add bell pepper, cream cheese, Parmesan cheese, lemon juice, oil, paprika and salt. Pulse 2 to 3 times or until bell pepper is minced.
- Preheat oven to 375°F. Spray 11X7-inch baking pan with nonstick cooking spray. Lightly beat egg in small bowl. Add milk; blend well. Place cornflake crumbs in shallow bowl. Add basil; blend well.
- Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Spread each chicken breast with one eighth of broccoli mixture, spreading to within 1/2 inch of edges. Roll up chicken breast from short end, tucking in sides if possible; secure with wooden toothpicks. Dip roulades in milk mixture; roll in cornflake crumb mixture. Place in prepared baking pan. Bake 20 minutes or until chicken is no longer pink in center and juices run clear. Garnish as desired.