4 (1 to 1 1/2-lbs) skinless, boneless chicken breast
4 thin squares of mozzarella cheese
4 thin squares of prosciutto (Italian ham)
1 tsp paprika
6 tbsp fine dry whole-grain breadcrumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter
Pound each piece of chicken breast to 1/4-inch thickness.
Preheat oven to 350 degrees.
For each chicken roll, layer a square of mozzarella cheese then prosciutto atop each chicken breast. Roll tight to enclose the filling and secure with toothpicks or kitchen string.
In a shallow dish, mix together the paprika, breadcrumbs, Parmesan cheese, garlic salt, oregano, and basil to thoroughly combine. Dip the chicken rolls in the melted butter then roll in the crumb mixture to coat all sides.
Place the chicken rolls, seam side down, in a baking dish that has the bottom very lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until the rolls are golden brown and the chicken juices run clear.
4 thin squares of prosciutto (Italian ham)
1 tsp paprika
6 tbsp fine dry whole-grain breadcrumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter
Pound each piece of chicken breast to 1/4-inch thickness.
Preheat oven to 350 degrees.
For each chicken roll, layer a square of mozzarella cheese then prosciutto atop each chicken breast. Roll tight to enclose the filling and secure with toothpicks or kitchen string.
In a shallow dish, mix together the paprika, breadcrumbs, Parmesan cheese, garlic salt, oregano, and basil to thoroughly combine. Dip the chicken rolls in the melted butter then roll in the crumb mixture to coat all sides.
Place the chicken rolls, seam side down, in a baking dish that has the bottom very lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until the rolls are golden brown and the chicken juices run clear.
file photo.
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