Pesto Chicken

Pesto Chicken --
This meal does double duty if you have leftovers!Here's what you need:
6 chicken cutlets (about 1.5 lbs)
1/3 cup purchased pesto
3/4 cup shredded Montery Jack cheese (divided)
1-12 ounce jar roasted red peppers, drained
If you can't find chicken cutlets in the meat case, ask the butcher to slice a couple boneless chicken breasts really thin.

Preheat oven to 350 degrees.

Line a baking dish with foil, place a baking rack (sprayed with non-stick spray) on top. Place chicken on wax paper (or use the butcher's paper like I did). Spread the pesto over each breast. Sprinkle each breast with 2 tablespoons cheese. Top with pieces of roasted pepper. Or put the roasted peppers on first...it doesn't matter.

Roll up chicken, jelly-roll style. Secure with wooden picks.
Place rolled chicen on top of baking rack or some kind of rack- over a pan. You can sprinkle a little more cheese on top if you'd like.

Then sprinkle lightly with paprika and spray lightly with cooking spray. Bake at
Bake until chicken is cooked through, 40-45 minutes.

Discard toothpicks and serve. Add some rice seasoned with butter, salt and pepper (or your favorite way)...and some applesauce or fresh fruit and voila...dinner!