Filled Chicken Rolls
150g chicken breast per person.
Place the chicken between two layers of baking paper and using a meat mallet or similar beat out chicken until schnitzel thickness, then use one of the fillings below.
Filling #1 (serves 1)
Mix 1tbs Extra Light Philadelphia cream cheese with 2 well drained, chopped, sun dried tomatoes and spread on one half of the chicken. Roll up firmly, tucking the sides in too.
Filling #2 (serves 2)
Mix 1 tbs Extra Light Philadelphia cream cheese with 2 diced dried apricots then spread on chicken as above and roll up.
Filling # 3 (serves 1)
Spread chicken with ½ teaspoon of pesto, then sprinkle with 1 level dessertspoon of grated parmesan. Roll up as above.
Line a baking dish with baking paper then place rolled breasts, seam side down in the dish. Bake at 180 degrees for about 30-40 minutes or until cooked through. You don’t want to overcook them or they will be dry.