Roasted Pepper Chicken Rolls

4 broiler-fryer chicken boneless, skinless breast halves
1 tablespoon hot jalapeno mustard
1 jar (7 oz.) roasted red peppers, cut in 1-inch strips
1/2 teaspoon white pepper
1 cup buttermilk
1 cup herb-seasoned stuffing mix, crushed
1/4 cup canola oil
parsley

Place chicken between two sheets of plastic wrap; flatten with mallet. Remove to a plate and spread chicken lightly with mustard. Place one strip of roasted pepper down center of each chicken breast half. Sprinkle with pepper. Roll chicken up over red pepper and secure with wooden picks.

In shallow bowl, place buttermilk. In another shallow bowl, place crushed herb-seasoned stuffing mix. Add chicken, one piece at a time, first in buttermilk and then in stuffing crumbs, dredging to coat.

In frying pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to baking pan covered with foil and sprayed with vegetable spray.

Set oven temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning, about 5 minutes, or until fork can be inserted in chicken with ease. Remove to serving platter. Garnish with parsley.

Makes 4 servings
From: Carolyn Blakemore; Fairmont, WV
Source: National Chicken Council