Pesto Stuffed Chicken Rolls

I love a stuffed chicken breast! In the summer I use homemade pesto (trying to get rid of the basil overload!!!), but it is in every grocery store next to the fresh pasta.

6 chicken breast, slightly flattened

salt and pepper

4 ounce of room temp cream cheese

13 cup pesto

1/2 cup finely chopped red bell pepper

3/4 cup panko breadcrumbs

1/2 teaspoon paprika

Combine the cream cheese, pesto, and red bell pepper. Lay the chicken breast out on wax paper, sprinkle with salt and pepper. Divide the mixture between the six chicken breast, spreading it down the middle, leaving a clean edge. Roll the breast up and secure with a toothpick. Combine the panko and paprika...dredge the chicken breast in the mixture and place on a lined cookie sheet. Bake at 305 degrees for 30-35 minutes. Let cool for 5-7 minutes before slicing.