Prosciutto-Wrapped Chicken Bundles

Author: Canadian Living

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

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried basil
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons chopped fresh parsley
  • 4 slices prosciutto
  • 4 slices ham

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
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Prosciutto-Wrapped Chicken Bundles

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