November 29, 2015
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
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"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."
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.
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