Elegant breaded chicken rolls, filled with basil-seasoned goat cheese, Parmesan and roasted red pepper.

Chicken Cordon Rouge

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Salt and freshly ground black pepper to taste 3 ounces soft goat cheese 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped roasted red pepper 1/4 teaspoon dried basil 1 large egg 1 tablespoon water
1/4 cup all-purpose flour 1/3 cup dry Italian-style bread crumbs 1 tablespoon vegetable oil 1 tablespoon chopped fresh parsley

Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with salt and pepper.
In medium bowl, blend together goat cheese, Parmesan cheese, roasted red pepper and basil. Use hands to divide and form the cheese mixture into 4 little logs. Set a log on top of each chicken breast. Roll up chicken, folding in sides, and secure with toothpicks.
In shallow bowl, beat together egg and water.
Place flour in shallow pan.
In another shallow bowl, combine bread crumbs and parsley.
Dredge chicken roll in flour, patting off any excess. Dip chicken roll in egg, turning to coat all sides; then roll chicken in bread crumbs. Wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 375°F (190°C).
In large, non-stick skillet over medium-high heat, warm oil. Saute chicken rolls, turning to brown all sides, about 5 minutes. Transfer to a baking dish and bake for 20 minutes, or until firm and cooked throughout. Remove toothpicks before serving.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.