Photo: Howard L. Puckett; Styling: Cindy Manning Barr
- 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.
- Calories: 196
- Calories from fat: 18%
- Fat: 4g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.9g
- Protein: 31.9g
- Carbohydrate: 6.6g
- Fiber: 0.5g
- Cholesterol: 70mg
- Iron: 1.3mg
- Sodium: 395mg
- Calcium: 28mg