Italian Chicken Rolls
Italian Chicken RollsServings: as many as desired
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1
| per roll
| Chicken Breasts (boneless- pounded to 1/2 inch flat)
|
| 1
| layer over chicken | Prosciutto Very thinly sliced. *Option: use Black Forest Ham.
|
| 1
| layer over chicken
| Provolone; Very thinly sliced |
| 1-2
| Tbsp
| Olive oil
|
| 1
| bunch
| Spinach (frozen is fine, thaw and squeeze out excess water)
|
| 1/2-1
| Tbsp
| Garlic
|
|
| to taste
| Basil
|
|
| to taste
| Oregano
|
| 1
| cup
| Breadcrumbs
|
| 4
| Tbsp
| Butter
|
| 1
| large
| Egg
|
| * | White Wine (optional, in the bottom of the dish)
|
To prepare :
In warm olive oil saute your spinach (frozen is fine, thaw and squeeze out excess water) with garlic, basil and oregano (fresh is best....but whatever you have will work!)
Pound the boneless chicken with a wooden mallet (I place the chicken between two sheets of plastic wrap) until it is about 1/2 thick.
Place a layer of the thin sliced prosciutto on top, then a layer of thinly sliced provolone on top of the ham. In the very center put a tablespoon of the sauteed spinach. Roll up the chicken breast.
(You can stop here, refrigerate and finish later!)
Dip each roll into the beaten egg. Roll in seasoned breadcrumbs. Drizzle with melted butter.
Bake at 350 for 45 minutes, or until each roll feels 'springy' when touched.
Local Radio Stations
