Prosciutto Chicken Rolls

Oxmoor House
6 servings (serving size: 1 chicken roll and about 5 tablespoons sauce)


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6 (4-ounce) skinless, boneless chicken breast halves
2/3 cup fat-free ricotta cheese
1/3 cup frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons grated Parmesan cheese
2 tablespoons chopped drained oilpacked sun-dried tomato halves
6 very thin slices prosciutto
Cooking spray
1 3/4 cup bottled marinara sauce, divided


Prep: 25 Minutes
Cook: 20 Minutes

Preheat oven to 350°.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine ricotta cheese and next 3 ingredients in a bowl. Place 1 slice prosciutto on top of each chicken breast half. Spoon cheese mixture evenly over prosciutto, spreading to 1/4 inch from sides. Roll up chicken, jelly roll fashion; start with short side. Secure with wooden picks.

Place chicken rolls in a 13 x 9-inch baking dish coated with cooking spray. Spoon 1 cup marinara sauce over chicken. Cover and bake at 350° for 15 minutes. Uncover; spoon liquid from bottom of dish over chicken, and bake an additional 5 minutes or until chicken is done. Slice each roll into 4 or 5 slices. Place slices on individual serving plates. Microwave remaining 3/4 cup marinara sauce at HIGH until thoroughly heated. Spoon marinara sauce evenly over slices.

Created date

March 2010

Nutritional Information

Calories 209
Fat 3.9 g
Satfat 1.1 g
Protein 34.6 g
Carbohydrate 7.9 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 547 mg
Caloriesfromfat 17 %
Fiber 1.6 g
Calcium 181 mg