So I am USUALLY all about quick & easy when it comes to cooking for my family, but this recipe is worth a little bit of extra time. I won’t lie…until I’d made it a few times and gotten more proficient at the whole chicken roll-up process, this recipe was a little bit of a pain in the butt…but it’s so good! I often make this on a Sunday night or a night during the week when everyone is home early and we have a little extra time. My family goes crazy for these, and the recipe makes enough for us to have for two dinners. I’m willing to go to a little bit more trouble if it means my children will eat actual home cooked food rather than frozen chicken nuggets…which we have frequently around here. This is worth the effort, y’all! They’re super yummy! And learning how to make these chicken roll ups has led me to try them different ways…spinach and goat cheese, broccoli and cheddar…you can roll anything up in there! This is a recipe I’ve adapted a bit from Cooking Light, which is basically where I learned to cook circa 2004. Filling, healthy ingredients and a crowd pleaser!
INGREDIENTS
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs (I use whole wheat or gluten free, but you an use whatever you prefer)
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces…and prosciutto is best, but I usually use whatever ham lunchmeat I have in the fridge)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- Cooking spray
INSTRUCTIONS
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; 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 minutes or until juices run clear and tops are golden.
I serve these with buttered egg noodles or brown rice and steamed broccoli. I usually just skip the carb and double my broccoli serving as a side if it fits my nutrition plan better for that day. I hope you enjoy this recipe as much as we do!
