4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
This was great. I added extra mozz, bread crumbs and parmasean....just until it looked like enough. Ended up cooking at 350 for 55 minutes and turned out perfect. Husand's birthday dinner....beautiful presentation and tasted delicious! Will definitely make again! Thanks!
Outstanding! Really easy to prepare & my picky husband took one bite & said, "this is really good," so this is definitely a recipe I will make again. Also this is a wonderful recipe to make for company! Just wonderful!
My husband and older kids loved this recipe as stated. I adjusted the recipe slightly for the younger ones by eliminating the prosciutto and cheese and just coating the chicken and cooking it flat. Overall it was easy and a crowd pleaser all around.
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