Herbed Chicken Rolls

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 12 servings (serving size: 1 chicken roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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


  • 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)


  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.
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