- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2005
Ingredients
Method
Place each chicken breast, smooth side down, between plastic wrap; with flat side of meat mallet, pound to a generous 1/4-inch (5 mm) thickness. Brush top with mustard. Place 2 slices prosciutto over each; beginning at narrow end, roll up and secure with toothpick. Place, seam side down, in small roasting pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)Brush rolls with butter; sprinkle with salt and pepper. Pour in stock and wine. Roast in 425°F (220°C) oven until chicken is no longer pink in centre, about 15 minutes. Baste with pan juices; broil until golden, about 4 minutes.
Transfer chicken to cutting board; cover and keep warm. In small bowl, whisk flour with 2 tbsp (30 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.
Nutritional facts Per serving: about
- Sodium 829 mg
- Protein 45 g
- Calories 285.0
- Total fat 9 g
- Cholesterol 123 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
%RDI
- Iron 10.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 5.0
