This is a print preview of "Jenny Craigs Italian Chicken Rolls" recipe.

Jenny Craigs Italian Chicken Rolls Recipe
by Micheline

Jenny Craigs Italian Chicken Rolls

This delicious, crispy chicken dish is from Jenny Craig's Simple Pleasures Cookbook. It reminds me of Chicken Kiev but with Italian flair. A serving is 253 calories, 9 grams of fat and 506 mgs of sodium.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Canada Canadian
Cook time: Servings: 6


  • 6 (4 oz) skinned, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped roasted red pepper or from a jar (rinsed and drained)
  • 1/4 cup pesto (homemade or in a jar)
  • 1/3 cup light cream cheese, softened
  • 3/4 cup crushed corn flakes
  • 3 tbsps chopped fresh parsley (or 2 tsp dried)
  • 1/2 tsp paprika
  • vegetable cooking spray
  • fresh thyme sprigs (optional)


  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet. Sprinkle salt and pepper, set aside.
  2. Combine red pepper, cream cheese and pesto in a small bowl, strirring until smooth. Spread cheese mixture evenly over the chicken breasts. Roll up, jellyroll fashion, secure with wooden picks.
  3. Dredge chicken pieces in combined corn flakes, parsley and paprika. Place in an 11 by 7 inch baking dish coated with cooking spray.
  4. Bake, uncovered, at 350 degrees F for 35 minutes. Let stand 10 minutes and remove tooth picks. Slice each roll into 6 rounds or slices for each person. Garnish with thyme sprigs if desired.
  5. Serve with rice and/or a salad.