6 boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground pepper
3 oz cream cheese, softened
1/4 c. pesto
1/2 cup minced red bell pepper
3/4 c. crushed corn flakes
1/2 tsp paprika
Fresh basil sprigs 

Place each piece of chicken between two sheets of plastic wrap.  Flatten to a 1/4 - inch thickness using a meat mallet or rolling pin.  Sprinkle with salt and pepper.  Set aside.

Combine cream cheese, pesto, and bell pepper, stirring with a fork until smooth.  Spread 2 Tbsp. cheese mixture over each chicken breast.  Roll up lengthwise, securing with wooden picks.  Combine cornflakes and paprika.  Dredge chicken rolls in crumb mixture.  Place chicken in an 11x7 inch baking dish coated with nonstick cooking spray.  Cover and refrigerate 8 hours.  

Preheat oven to 350 degrees.  Bring chicken to room temperature before baking.  Bake uncovered 35 min.  Let stand 10 minutes.  Remove wooden picks and slice into 1-inch rounds.  Garnish with fresh basil sprigs. 

~ Submitted by Kaye Maclaskey