Prosciutto Chicken Rolls

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 52%
  • Fat: 22.3g
  • Saturated fat: 9.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.2g
  • Carbohydrate: 9.8g
  • Fiber: 0.0g
  • Cholesterol: 109mg
  • Iron: 0.0mg
  • Sodium: 905mg
  • Calcium: 0.0mg


  • 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


  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness. Sprinkle chicken with pepper.
  2. 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.
  3. 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.
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