Stuffed Chicken Rolls

6 skinned boneless chicken breast halves
½ tsp. garlic salt
½ cup chopped roasted sweet red peppers
3 oz. cream cheese, softened
¼ cup pesto
¾ cup crushed cornflakes cereal
3 tbsp. parmesan cheese
½ tsp. paprika

Flatten chicken to ¼" thickness. Sprinkle with garlic salt and set aside. Stir
together red pepper, cream cheese, and pesto. Spread cheese mixture evenly
over chicken . Roll up, jellyroll fashion; secure with toothpicks.

Combine cereal, parmesan and paprika. Dredge chicken in cereal mixture. Place
on greased baking pan. Bake in oven at 400° 26-28 minutes; let stand
5 minutes. Remove toothpicks and slice each roll into 6 rounds.