Best 3 Prosciutto Chicken Rolls Recipes

ASPARAGUS - PROSCIUTTO STUFFED CHICKEN ROLLS

Steps:

• 1. In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
• 2. Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
• 3. Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
• 4. Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
• 5. Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.

PROSCIUTTO CHICKEN ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Place chicken breast halves between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
• Mix ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese together in a bowl.
• Place 1 slice prosciutto on top of each chicken breast; spread ricotta cheese evenly on top. Roll up chicken and secure with a toothpick.
• Arrange chicken rolls in the prepared baking pan; cover with 1 cup marinara sauce. Cover baking pan with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Uncover and baste chicken rolls. Continue baking, uncovered, until chicken is no longer pink in the center, about 5 minutes more.
• Slice each chicken roll into 4 or 5 slices. Spoon remaining 3/4 cup marinara sauce on top.

CHICKEN PROSCIUTTO ROLLS

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.