Chicken Prosciutto Rolls Recipes

PROSCIUTTO-WRAPPED BAKED CHICKEN

Steps:

• Simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
• Heat oven to 450°F.
• Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
• Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter. Then season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
• Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
• Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
• Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you'd like. (Feel free to make your serving as lemony as you'd like!)

PROSCIUTTO & MOZZARELLA CHICKEN ROLLS

Steps:

• Sautee your diced peppers & onions in a frying pan with a little cooking spray for 5 minutes
• Preheat oven to 400F, spray a baking dish with some non-stick spray.
• Mix your egg and lemon into a small dish, spread your breadcrumbs out onto a flat plate.
• Cut your 3 chicken breast open so you have 2- 3 oz pieces (approx)
• Divide your 2oz of prosciutto into 6 portions, approx 0.3oz in each roll.
• Place prosciutto on top of your chicken, top with 0.5oz of mozzarella, and a spoon of you pepper/onion mix, I also added a dash of pepper. Roll chicken up, use toothpicks if you need to.
• Dip your rolled chicken into your egg mix and then roll in breadcrumbs, place in baking dish and repeat with remaining chicken.
• Once all your chicken is rolled and in dish spray tops with a little cooking spray, bake in oven for 25 minutes.
• Serve warm, makes 6 chicken rolls.

CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS

Steps:

• Preheat oven: To 450 F degrees.
• Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
• Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
• Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
• Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN

Steps:

• Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESE & PROSCIUTTO-STUFFED CHICKEN

Steps:

• Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

CHICKEN ROLLATINI

Steps:

• Wash and dry cutlets well with paper towels.
• Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
• Preheat oven to 450°.
• Lightly spray a baking dish with non-stick spray.
• Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
• Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, top with remaining crumbs and spray lightly with oil.
• Bake 25 - 30 minutes.
• Serve immediately!

ITALIAN STUFFED CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425F (220C). Spray a large baking sheet with cooking spray and set aside.
• In a shallow bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour milk into a separate bowl.
• Place a slice of ham and a slice of provolone cheese on each chicken breast. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up.
• Roll up chicken and secure with toothpicks.
• Dip chicken rolls in milk, then coat with a light coating of the crumb mixture.
• Place chicken seam-side down on prepared baking sheet.
• Lightly spray chicken with cooking spray (this will help it turn golden brown!).
• Bake, uncovered, for about 25 minutes or until chicken is cooked through. Remove toothpicks and serve!

ASPARAGUS AND PROSCIUTTO CHICKEN ROLL UPS

Steps:

• Preheat oven to 400˚F and line a baking sheet with foil or parchment paper.
• Arrange chicken breasts on baking sheet and lightly coat with cooking spray.
• Season chicken breasts with salt, fresh ground black pepper, Italian seasoning, and paprika.
• Layer each chicken breast with prosciutto, cheese, and a stalk or two of asparagus.
• Roll them up, starting at the wide end of each chicken breast.
• Set on the baking sheet, seam side down. Add a toothpick(s) through each chicken breast to keep things together.
• Lightly spray chicken with cooking spray. Optionally, you can add a crack of black pepper on top of the breasts.
• Cook for 22 to 24 minutes, or until chicken is cooked through and tops are golden.
• Remove from oven and let stand for a few minutes before serving.

CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS

Steps:

• Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
• You should have two almost identical top and bottom pieces of chicken.
• Repeat for the other breast; set aside.
• Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
• Cook for 2 minutes then add sliced mushrooms.
• Remove from heat and allow to cool.
• Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
• Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
• Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
• Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
• Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
• Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

CHICKEN & PROSCIUTTO ROLL UPS

Steps:

• For sauce, in a small bowl combine wine and the 2 tsp fresh or 1/2 tsp dried thyme.
• Set aside.
• Rinse chicken; pat dry.
• Place chicken piece between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick.
• Remove plastic wrap.
• Repeat with remaining chicken.
• Place a slice of prosciutto and one-fourth of the cheese on each chicken piece.
• Arrange one-fourth of the roasted peppers on cheese near bottom edge of chicken.
• Starting from the bottom edge, roll up jelly roll style; secure with toothpicks.
• Grill chicken directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink.
• Turn to cook evenly and brush with sauce.
• If desired, garnish with fresh thyme.

PROSCIUTTO CHICKEN ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Place chicken breast halves between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
• Mix ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese together in a bowl.
• Place 1 slice prosciutto on top of each chicken breast; spread ricotta cheese evenly on top. Roll up chicken and secure with a toothpick.
• Arrange chicken rolls in the prepared baking pan; cover with 1 cup marinara sauce. Cover baking pan with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Uncover and baste chicken rolls. Continue baking, uncovered, until chicken is no longer pink in the center, about 5 minutes more.
• Slice each chicken roll into 4 or 5 slices. Spoon remaining 3/4 cup marinara sauce on top.

CHEESY PROSCIUTTO CHICKEN RECIPE

Steps:

• Set oven to Broil.
• Sprinkle each chicken breast half with pepper on both sides. Press down to adhere.
• Add olive oil and butter to a large skillet and heat over medium high heat.
• Once butter is melted and oil/butter are glistening/crackling, add the chicken in batches and brown on each side for 3-4 minutes or until fully cooked (internal temperature should be 165F)
• Transfer cooked chicken to a large ungreased baking sheet (or two if you need the space).
• Top each breast half with ½ slice prosiutto, then two leaves basil, then slice of cheese.
• Broil for 2-3 minutes or until cheese is melted to your liking.
• Enjoy!

PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
• Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
• Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
• Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
• Remove the chicken from the oven and let sit for 5 minutes before serving.

CHICKEN PROSCIUTTO ROLLS

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.