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Prosciutto Chicken Rolls

Prep time 25 mins
Cook time 20 mins
Yield 6 servings (serving size: 1 chicken roll and about 5 tablespoons sauce)


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection