Herbed Chicken Rolls

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Herbed Chicken RollsRecipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
12 servings (serving size: 1 chicken roll)


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1/4 cup loosely packed fresh parsley
1/4 cup loosely packed fresh basil leaves
1 tablespoon fresh thyme leaves
3/4 teaspoon coarsely ground pepper
5 (1-ounce) slices whole-wheat bread
2 egg whites, lightly beaten
2 tablespoons water
12 (4-ounce) skinned, boned chicken breast halves
12 very thin slices prosciutto (about 3 ounces)
6 (3/4-ounce) slices Swiss-flavored 1/3-less-fat process cheese product, halved
Vegetable cooking spray
Basil sprigs (optional)


Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside. Combine egg whites and water in a shallow bowl; stir well, and set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in breadcrumb mixture. Place rolls, seam sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray.

Bake at 350° for 30 minutes or until done. Discard wooden picks. Cut each roll into thin slices. Garnish with basil sprigs, if desired.

Note: You can substitute 6 (3/4-ounce) slices of 97% fat-free ham, halved, for the prosciutto.

Created date

April 2002

Nutritional Information

Calories 196
Caloriesfromfat 18 %
Fat 4 g
Satfat 1.4 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 31.9 g
Carbohydrate 6.6 g
Fiber 0.5 g
Cholesterol 70 mg
Iron 1.3 mg
Sodium 395 mg
Calcium 28 mg