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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Omaha Restaurant Association cookbook. Courtesy of Mahogany Prime Steakhouse. Time does not include 1 hour of marinating in fridge. Ingredients:
4 chicken breasts (8 oz. each) |
8 ounces fresh crabmeat |
6 ounces fresh spinach |
1 lb havarti cheese |
8 slices prosciutto |
1 cup white wine |
1 tablespoon soy sauce |
1/2 teaspoon garlic powder |
4 tablespoons olive oil |
1/2 cup honey |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Preheat oven to 325.
2. Combine marinade, set aside.
3. Pound chicken breasts until thin, then marinate 1 hour in refrigerator.
4. Remove chicken and reserve marinade for later.
5. Lay chicken flat and layer with crabmeat, spinach and havarti.
6. Start with small end of chicken breast and roll up chicken, keeping ingredients inside.
7. Wrap 2 slices of proscuitto around rolled breast.
8. Place in oiled baking pan and bake 30-40 minutes.
9. While chicken is baking, reduce marinade in pan and drizzle over cooked breast before serving.
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