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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've had success substituting provolone for the mozzarella, just a different flavor and less melty. Dipping into flour is optional, but I find the end result better. Ingredients:
1/4 cup reduced-sodium fat-free chicken broth |
5 teaspoons butter, melted |
1 large garlic clove, minced |
1 teaspoon lemon juice |
flour, for dusting (optional but makes crispier) |
1/2 cup italian-style dry breadcrumbs |
1 tablespoon parmesan cheese |
1 teaspoon paprika |
4 (6 ounce) chicken breast halves, skinless, boneless flattened to 1/4-inch thickness |
salt (1/4-1/2 teaspoon) |
4 thin slices prosciutto, can substitute thin sliced ham |
1/4 teaspoon fresh ground black pepper |
1/4 cup shredded mozzarella cheese (can use pre-sliced or cube) |
cooking spray |
Directions:
1. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter, garlic and lemon juice. Combine breadcrumbs, paremsan and paprika in a medium shallow bowl; set aside.
2. Sprinkle both sides of chicken with salt and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion and secure with toothpick.
3. If desired, lightly dust rolled breast with flour then dip each roll in chicken broth mixture, then dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 to 35 minutes or until juices run clear and tops are golden.
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