This was just okay. I must admit I'm horrible at any roll-up chicken recipe-just can't make the chicken roll up nicely and stay together. I didn't like the taste of the prosciutto & processed cheese. Plain ham and swiss would have been a million times better. Followed the recipe exactly. Had to cook chicken longer than 30 min. My husband thought it was good. It wasn't good enough for me to make it again.
Herbed Chicken Rolls
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
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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)
- 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.
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