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Prosciutto Chicken Rolls

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  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
  Cooking spray 1
  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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1486 Calories from Fat 484

% Daily Value*

Total Fat 53 g81.6%

Saturated Fat 11.7 g58.6%

Trans Fat 0.2 g

Cholesterol 440.6 mg146.9%

Sodium 2609.9 mg108.7%

Total Carbohydrates 33 g10.9%

Dietary Fiber 3.9 g15.7%

Sugars 12.7 g

Protein 201 g402.3%

Vitamin A 32.9% Vitamin C 18.6%

Calcium 117.2% Iron 30.3%

*Based on a 2000 Calorie diet

Prosciutto Chicken Rolls Recipe