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  • 4 (3 ounce) skinless, boneless chicken breast halves

  • 1 medium tomato, seeded and chopped

  • 2 tablespoons grated Parmesan cheese

  • 1/4 teaspoon dried Italian seasoning, oregano, or basil, crushed

  • 1/8 teaspoon pepper

  • Nonstick spray coating

  • 1 beaten egg white

  • 1 tablespoon water

  • 1/3 cup cornflake crumbs

  • 1/2 teaspoon dried Italian seasoning, oregano, or basil, crushed

  • Classico(R) Tomato and Basil pasta sauce, warmed(optional)

  • Hot cooked fettuccine or other pasta (optional)

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  1. Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap.
  2. Top chicken with the tomato, Parmesan cheese, the 1/4 teaspoon herb, and the pepper. Fold in long sides of chicken; roll into a spiral. Secure with wooden toothpicks.
  3. Spray a 2-quart square baking dish with nonstick coating. Set aside. In a shallow dish combine the egg white and water. In another shallow dish combine the cornflake crumbs and the 1/2 teaspoon herb. Dip each roll into the egg mixture, then roll in crumb mixture to coat. Place rolls in prepared dish.
  4. Bake in a 400 degree F. oven for 20 to 25 minutes or until chicken is tender and no longer pink. Remove toothpicks. If desired, slice rolls; serve with Classico® Tomato and Basil pasta sauce over pasta. Source: