Prosciutto Chicken Rolls

Oxmoor House

8 servings.


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8 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon pepper
1 cup mascarpone cheese
1/4 cup minced fresh parsley
1 teaspoon minced garlic
1/4 teaspoon salt
8 thin slices prosciutto
2/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup whole milk
1/3 cup margarine, melted
2 tablespoons lemon juice
1/8 teaspoon paprika


Cook: 35 Minutes

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness. Sprinkle chicken with pepper.

Combine mascarpone cheese and next 3 ingredients in a medium bowl; beat at medium speed of an electric mixer. Place 1 slice prosciutto on each chicken breast half; spread cheese mixture evenly over prosciutto. Roll up chicken, jellyroll fashion, starting at short end.

Combine breadcrumbs and Parmesan cheese; stir well. Dip each chicken roll in milk; dredge in breadcrumb mixture. Place in a lightly greased 13- x 9- x 2-inch baking dish. Combine melted margarine and lemon juice; drizzle over chicken rolls. Sprinkle evenly with paprika. Bake, uncovered, at 350° for 30 to 35 minutes or until lightly browned.

Created date

August 2009

Nutritional Information

Calories 385
Caloriesfromfat 52 %
Fat 22.3 g
Satfat 9.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.2 g
Carbohydrate 9.8 g
Fiber 0.0 g
Cholesterol 109 mg
Iron 0.0 mg
Sodium 905 mg
Calcium 0.0 mg