Prosciutto-Wrapped Chicken Bundles
Just because you're getting out the meat mallet doesn't mean the recipe has to be complicated. Pounded chicken cooks very quickly and is a great medium for a quick, tasty filling. Serve with Golden Roast Potatoes (start them well ahead) or Creamy Mashed Potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 225 |
| pro | 37 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 1 g |
| fibre | trace |
| chol | 99 mg |
| sodium | 474 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 6% |
| vit A | 4% |
| vit C | 3% |
| folate | 3% |
-
4 boneless skinless chicken breasts
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) dijon mustard
1/4 tsp (1 mL) dried basil
1/2 cup (125 mL) shredded asiago cheese
2 tbsp (25 mL) chopped fresh parsley
4 slices prosciutto or ham
Preparation:
Place chicken between sheets of waxed paper; using mallet or bottom of skillet, pound to generous 1/4-inch (5 mm) thickness. Sprinkle both sides with salt and pepper.
Brush mustard over tops; sprinkle with basil, cheese and half of the parsley. Starting at 1 short end, roll up. Wrap 1 slice prosciutto around each roll, keeping ends of prosciutto close to seam in chicken. Secure ends of prosciutto and seam of chicken with thick toothpicks or short skewers. (Make-ahead: Refrigerate in airtight container for up to 1 day.)
Place, seam side down, on foil-lined rimmed baking sheet; roast in 425°F (220°C) oven until chicken is no longer pink inside, about 18 minutes. Broil until prosciutto is crisp, about 3 minutes. Let stand for 5 minutes; sprinkle with remaining parsley. To serve, spoon any juices over top.
Additional Information
Source
Canadian Living Magazine: October 2003
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