Prosciutto Chicken Rolls
|Skinless boneless chicken breast halves||24 Ounce (4 pieces, 6 ounce each)|
|Fat free ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Frozen chopped spinach||1⁄3 Cup (5.33 tbs), thawed, drained and squeezed dry|
|Grated parmesan cheese||2 Tablespoon|
|Chopped oil packed sun dried tomato halves||2 Tablespoon, drained|
|Thin prosciutto slices||6|
|Marinara sauce||1 3⁄4 Cup (28 tbs), divided (bottled)|
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.