Herbed chicken rolls

12 servings

Ingredients

Quantity Ingredient
¼ cup Loosely packed fresh parsley
¼ cup Loosely packed fresh basil
/leaves
1 tablespoon Fresh thyme leaves
¾ teaspoon Coarsely ground pepper
5 eaches (1-oz.) slices whole-wheat
/bread
2 eaches Egg whites, lightly beaten
2 tablespoons Water
12 eaches (4-oz.) skinned, boned
/chicken breast halves
12 eaches Very thin slices prosciutto
(about 3 ounces)
6 eaches (3/4-oz.) slices Swiss-
/flavored 1/3-less-fat
/process cheese product,
/halved
Vegetable cooking spray
Basil sprigs (optional)

Directions

Combine first 5 ingredients in a food processor, and process until crumbs are fine; place crumbs in a shallow dish and set aside.

Combine egg whites and water in a shallow bowl; stir well and set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and flatten to ¼-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese.

Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in bread-crumb mixture. Place rolls, seam sides down, in a a 15x10-inch jelly-roll pan coated with cooking spray.

Bake at 350 deg. F. for 30 minutes or until done. Discard wooden picks. Cut each roll into thin slices. Garnish with basil sprigs, if desired. (Serving size: 1 chicken roll.) NOTE: You can substitute 6 (¾-ounce) slices of 97% fat-free ham halved, for the prosciutto.

CALORIES 196 (18% from fat); PROTEIN 31.9g; FAT 4g (sat 1.4g, mono 1.1g, POLY 0.9); CARB 6.6g; FIBER 0.5g; CHOL 70mg; IRON 1.3mg; SODIUM 395mg; CALC 28mg

From "Cooking Light" magazine, April 1995.

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-28-95

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