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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 474 mg
- Protein 37 g
- Calories 225.0
- Total fat 7 g
- Cholesterol 99 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 11.0
- Vitamin A 4.0
- Vitamin C 3.0
