Prosciutto Chicken Rolls

Recipe from

Oxmoor House

Recipe Time

Cook: 30 Minutes

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


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


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.

Light and Luscious,

Oxmoor House

January 1994
My Notes

Only you will be able to view, print, and edit this note.

Add Note