Basil and Roasted Red Pepper Chicken Roll-Ups Recipe

Name: Basil and Roasted Red Pepper Chicken Roll-Ups
Prep time: 15 min
Total time: 50 min
Yield: 4 servings, 1/4 recipe (225 g) each
Ingredients: 4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/4-inch thickness; 8 fresh basil leaves; 1/4 cup chopped drained roasted red peppers; 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese; 2 zucchini (1 lb./450 g), sliced; 2 cups cherry tomatoes, cut in half; 1/4 cup Kraft Balsamic Vinaigrette Dressing, divided

Ingredients

4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/4-inch thickness
8 fresh basil leaves
1/4 cup chopped drained roasted red peppers
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
2 zucchini (1 lb./450 g), sliced
2 cups cherry tomatoes, cut in half
1/4 cup Kraft Balsamic Vinaigrette Dressing, divided

PREP TIME 15m	TOTAL TIME 50m
YIELD 4 servings, 1/4 recipe (225 g) each

Instructions

1. Place chicken, top sides down, on work surface; top with basil, peppers and cheese. Roll up, starting at one short end of each; secure with wooden toothpicks. Place, seam sides down, on half of parchment-covered rimmed baking sheet.
2. Toss zucchini and tomatoes with 2 Tbsp. dressing; place on other side of baking sheet. Brush chicken evenly with remaining dressing.
3. Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks. Serve chicken topped with vegetables.

Dinner