Authentic Italian Chicken Rollups |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A wonderful and easy blend of chicken, Italian prosciutto, pesto and sun-dried tomatoes- great as an entree or appetizer. This recipe serves four but can be easily doubled and tripled. Ingredients:
4 small boneless skinless chicken breasts |
4 slices volpi prosciutto |
1/4 cup pesto sauce (fresh made or store bought) |
2 sun-dried tomatoes, chopped |
2 tablespoons parmesan cheese, grated |
1 egg, lightly beaten |
1 cup italian seasoned breadcrumbs |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Mix pesto, sun-dried tomatoes and parmesan cheese together.
3. Pound chicken breasts between 2 pieces of moistened plastic wrap until 1/4 - 1/2 inch in thickness. Then add salt and pepper to taste.
4. Spread the pesto mixture evenly on all 4 chicken breasts. Top pesto mixture with 1 slice of prosciutto. Roll up each chicken breast so prosciutto is in the center and secure with a toothpick.
5. Dip each chicken breast in egg, then roll in bread crumbs to coat.
6. Spread 1 tbsp olive oil on a baking sheet, place chicken on sheet, seam side down and drizzle with remaining tbsp of oil. Bake for 35-45 minutes or until chicken is no longer pink.
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