Italian Chicken Rolls
- Servings: As many as desired
- Preparation Time: 15 minutes
- Total Cooking time: 45 minutes
Quite nice. One of my ALL TIME FAVORITES!!!! It’s so pretty when you slice it…you find the white meat layered with the pink ham, then… white again…(the cheese) and finally the green of the spinach inside. So colorful! You can make this recipe ahead…then pop it in the oven. With a side dish of wild rice or couscous you’ve got yourself and your family (or company) a dish that looks and tastes like it took hours to prepare…but didn’t!!!
|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||bunch||Spinach (frozen is fine, thaw and squeeze out excess water)|
|*||White Wine (optional, in the bottom of the dish)|
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.