Bea's Favorite Chicken Prosciutto Roulades
November 29, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, French, Italian, Native American, North American, Make-Ahead, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, New Years, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Valentine's Day, Winter, Marinate, Oven Roast, Boneless Pieces, Spring more
"I make these quite often and they are always a hit. I like to pour a bit of my #recipe21924 to my roulades but they are also tasty without."
- Serving Size: 1 (369.9 g)
- Calories 425.8
- Total Fat - 12.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 153.5 mg
- Sodium - 1667.1 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 3.5 g
- Sugars - 9.7 g
- Protein - 61 g
- Calcium - 299.8 mg
- Iron - 6 mg
- Vitamin C - 40 mg
- Thiamin - 0.7 mg
Pour the salad dressing, mustard, honey, celery salt and garlic powder in a large re-sealable plastic bag and swish to mix; add the chicken pieces and swish to coat. Seal the bag and place in the refrigerator for 6 hours.
Remove the chicken from the marinade and butterfly the breasts; pound into 1/4 inch thick being careful not to tear the meat.
Top each piece with 3 slices prosciutto, and top with spinach and parmesan cheese.
Roll the breast and wrap each piece with another 3 slices of prosciutto.
Place seam side down on a rimmed, foil lined baking sheet that has been coated with cooking spray.
Cook in a preheated 350 degree Fahrenheit oven until chicken is cooked through, about 50 minutes.
Serve with your favorite side.
Tips & Variations
No special items needed.