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Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
12 servings (serving size: 1 chicken roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

196 calories; calories from fat 18%; fat 4g; saturated fat 1.4g; mono fat 1.1g; poly fat 0.9g; protein 31.9g; carbohydrates 6.6g; fiber 0.5g; cholesterol 70mg; iron 1.3mg; sodium 395mg; calcium 28mg.