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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 (4-ounce) skinned, boned chicken breast halves |
1/4 teaspoon pepper |
1 cup mascarpone cheese |
1/4 cup minced fresh parsley |
1 teaspoon minced garlic |
1/4 teaspoon salt |
8 thin slices prosciutto |
2/3 cup italian-seasoned breadcrumbs |
1/2 cup grated parmesan cheese |
1/4 cup whole milk |
1/3 cup margarine, melted |
2 tablespoons lemon juice |
1/8 teaspoon paprika |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness. Sprinkle chicken with pepper.
2. Combine mascarpone cheese and next 3 ingredients in a medium bowl; beat at medium speed of an electric mixer. Place 1 slice prosciutto on each chicken breast half; spread cheese mixture evenly over prosciutto. Roll up chicken, jellyroll fashion, starting at short end.
3. Combine breadcrumbs and Parmesan cheese; stir well. Dip each chicken roll in milk; dredge in breadcrumb mixture. Place in a lightly greased 13- x 9- x 2-inch baking dish. Combine melted margarine and lemon juice; drizzle over chicken rolls. Sprinkle evenly with paprika. Bake, uncovered, at 350° for 30 to 35 minutes or until lightly browned.
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