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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/4 cup loosely packed fresh parsley |
1/4 cup loosely packed fresh basil leaves |
1 tablespoon fresh thyme leaves |
3/4 teaspoon coarsely ground pepper |
5 (1-ounce) slices whole-wheat bread |
2 egg whites, lightly beaten |
2 tablespoons water |
12 (4-ounce) skinned, boned chicken breast halves |
12 very thin slices prosciutto (about 3 ounces) |
6 (3/4-ounce) slices swiss-flavored 1/3-less-fat process cheese product, halved |
vegetable cooking spray |
basil sprigs (optional) |
Directions:
1. Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside. Combine egg whites and water in a shallow bowl; stir well, and set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in breadcrumb mixture. Place rolls, seam sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray.
3. Bake at 350° for 30 minutes or until done. Discard wooden picks. Cut each roll into thin slices. Garnish with basil sprigs, if desired.
4. Note: You can substitute 6 (3/4-ounce) slices of 97% fat-free ham, halved, for the prosciutto.
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