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Herbed Chicken Rolls

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


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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