Recipes from Pilgrim's Kitchen

• 6 Pilgrim’s Pride boneless, skinless, split chicken breasts
• 1 jar (15 ounces) mild pesto sauce*
• 2 cups shredded Monterey Jack cheese
• 1 jar (16 ounces) roasted red peppers, drained, cut into large pieces to fit chicken breasts
• 2 tablespoons black peppercorns, crushed

Preheat oven to 350°F. Place chicken breast between two pieces of plastic wrap and pound to about 1/4-inch thickness. Spread a generous layer of pesto sauce over each breast, then sprinkle with jack cheese. Top with pieces of roasted peppers. Roll each breast jelly-roll style; secure with wooden picks.

Press crushed peppercorns evenly into chicken rolls. Place rolls in a shallow baking pan sprayed with non-stick baking spray. Bake at 350°F for 45 minutes.

*Depending upon size of chicken breasts, you may not need all the pesto sauce. Use according to personal taste. Nutritive values are based on using 71/2 ounces of Frank Sinatra brand pesto sauce, the favorite choice of recipe creator Joni Hilton.

6 Servings