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Chicken Rolls
This will take about an hour to prepare, but is worth the wait.

(Serves 4)

For the Chicken Rolls:

4 boneless, skinless chicken breast halves
4 slices Provolone or Swiss cheese (use low sodium, reduced fat, if possible)
4 slices turkey ham or prosciutto (prosciutto is more expensive, and can have
higher sodium content)
salt and black pepper to taste
1 egg, beaten
flour for dredging

For the Sauce:

½ cup fresh mushrooms, sliced
1 shallot, minced (or 1 green onion and 1 small clove garlic, finely chopped)
1 tablespoon butter or margarine
1 to 2 tablespoons flour
1 cup chicken broth (low sodium and defatted if possible)

Grated Parmesan cheese (garnish)
Parsley (garnish)

Preheat oven to 350°F.

Pound the chicken breasts thin. Add 1 slice of cheese and 1 slice of prosciutto to each piece of chicken. Roll the chicken breasts up, and secure them with toothpicks, if needed. Salt and pepper the chicken rolls to taste. Drench the chicken rolls in the egg, then dredge in flour (or desired breading). Pan-fry the rolls until browned.

Spray a baking dish with nonstick spray. Place the rolls in the baking dish and bake for about 25 minutes.

FOR THE SAUCE:

Sauté the mushrooms, shallot (or onion and garlic) in a little butter in a nonstick skillet. Gradually add the flour, whisking constantly, until the sauce is thickened and smooth. Use chicken broth to thin the sauce to the desired consistency. (If preferred, you can substitute ½ cup dry white wine with ½ cup dry marsala instead.)

Serve the sauce over the chicken rolls. Garnish with grated Parmesan and parsley.

Calories
348
Protein (g)
52.3
Cholesterol (mg)
188
Fat (g)
13.1
Carbs (g)
5.2
Sodium (mg)
833



Calories from:
Fat
33.9%
Carbs
6%
Protein
60.1%

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