Chicken Prosciutto Roll Ups Recipes

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
• Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
• Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ASPARAGUS AND PROSCIUTTO CHICKEN ROLL UPS

Steps:

• Preheat oven to 400˚F and line a baking sheet with foil or parchment paper.
• Arrange chicken breasts on baking sheet and lightly coat with cooking spray.
• Season chicken breasts with salt, fresh ground black pepper, Italian seasoning, and paprika.
• Layer each chicken breast with prosciutto, cheese, and a stalk or two of asparagus.
• Roll them up, starting at the wide end of each chicken breast.
• Set on the baking sheet, seam side down. Add a toothpick(s) through each chicken breast to keep things together.
• Lightly spray chicken with cooking spray. Optionally, you can add a crack of black pepper on top of the breasts.
• Cook for 22 to 24 minutes, or until chicken is cooked through and tops are golden.
• Remove from oven and let stand for a few minutes before serving.

PROSCIUTTO CHICKEN IN WINE SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter., Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken.

CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS

Steps:

• Preheat oven: To 450 F degrees.
• Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
• Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
• Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
• Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

ITALIAN STUFFED CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
• In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
• Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
• Roll up chicken and secure with toothpicks.
• Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
• Place chicken seam-side down on prepared baking sheet.
• Lightly spray chicken with cooking spray (this will help it turn golden brown!).
• Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!

ASPARAGUS - PROSCIUTTO STUFFED CHICKEN ROLLS

Steps:

• 1. In a large skillet bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes, dran and immediately place the asparagus in ice water. Drain and place on a paper towel to dry.
• 2. Flatten your chicken breast to about 1/4 inch thickness. Spread mustard over the chicken breast and then place 1 sage leaf, 2 slices of cheese, 2 slices of prosciutto, and 4 asparagus spears down the center. Roll up and secure with toothpicks.
• 3. Place your flour and eggs in a separate bowl. In another bowl mix your bread crumbs and parmesan cheese. Dip the chicken in the flour, then the egg, then finally the bread crumb mixture.
• 4. Place on a meat plate and chill for at least one hour. (Note: you can do these the night before and bake them the next day if you want to). Take out of frig and place in a baking dish coated with cooking spray. Drizzle the olive oil or melted butter over the chicken. You can also just use your cooking spray.
• 5. Bake at 350° for 20 to 25 minutes or until the chicken is nice and brown. Remove toothpicks and serve.

CHICKEN ROLLATINI

Steps:

• Wash and dry cutlets well with paper towels.
• Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
• Preheat oven to 450°.
• Lightly spray a baking dish with non-stick spray.
• Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
• Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, top with remaining crumbs and spray lightly with oil.
• Bake 25 - 30 minutes.
• Serve immediately!

PROSCIUTTO CHICKEN ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Place chicken breast halves between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
• Mix ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese together in a bowl.
• Place 1 slice prosciutto on top of each chicken breast; spread ricotta cheese evenly on top. Roll up chicken and secure with a toothpick.
• Arrange chicken rolls in the prepared baking pan; cover with 1 cup marinara sauce. Cover baking pan with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Uncover and baste chicken rolls. Continue baking, uncovered, until chicken is no longer pink in the center, about 5 minutes more.
• Slice each chicken roll into 4 or 5 slices. Spoon remaining 3/4 cup marinara sauce on top.

CHICKEN & PROSCIUTTO ROLL UPS

Steps:

• For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
• Set aside.
• Rinse chicken; pat dry.
• Place chicken piece between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
• Remove plastic wrap.
• Repeat with remaining chicken.
• Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
• Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
• Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
• Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
• Turn to cook evenly and brush with sauce.
• If desired, garnish with fresh thyme.

PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
• Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
• Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
• Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
• Remove the chicken from the oven and let sit for 5 minutes before serving.