Chicken Rollatini
jacqueline comeau
ingredients
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded parmesan cheese
- 1 clove garlic, finely chopped
- 4 teasponns butter
- 4 ounces thinly sliced prosciutto
- 10 ounces sliced whole milk mozzerella cheese
- 1/3 cup white wine
- 1/4 cup olive oil
- 1 pinch black pepper
directions
- 1
Preheat oven to 325°
- 2
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with parmesan cheese on both sides. Place a pinch of minced garlic and 1 tsp butter in the center of each breast. Cover each breast with a layer of proscuitto and mozzerella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, secure with toothpicks.
- 3
In a 9x13in baking dish, combine white wine and olive oil. Arrange chicken rolls in a dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
- 4
Bake in preheated oven for 30 minutes, or until chicken is no longer pick amd juices run clear.
Source: Cousin Esther
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