Chicken Prosciutto Roll Ups for Two

"This was so yummy, we made it a special dinner, and the evening turned out perfect."
 
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Ready In:
1hr
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Cook the spinach (four minutes in a covered Corningware dish in the microwave does it for me).
  • Drain/squeeze out all of the water (be careful, it will be very hot) and set aside.
  • Slice the chicken breast into thin slices.
  • Each large breast should make about three slices around a quarter inch thick.
  • Pound each of the chicken slices thin enough so it will be easy to roll up (about an eighth of an inch thick)
  • On each piece of chicken place one slice of Proshiutto, spread one third (if you have three pieces) of the spinach, top with a layer of Parmesan cheese.
  • Carefully roll up each piece of chicken into a tight roll (roll down the length of the slice, not across the width).
  • Fasten each roll with two toothpicks or, if you prefer, tie with twine.
  • Sprinkle each piece with a shake or two of the spices to your taste.
  • Get the pasta water ready so everything will be done at the same time.
  • In a large skillet that can be covered brown the chicken rollups on all sides (use olive oil if you like).
  • When browned sufficiently, put the can of chicken stock and the can of mushrooms (drained first) into the skillet.
  • Bring to a boil and cover.
  • Keep a rolling boil while cooking.
  • Dump the pasta into the boiling pasta water when the chicken comes to a boil and set the timer for ten minutes.
  • After five minutes turn the chicken rolls over.
  • After another two minutes (three minutes remaining) remove the cover from the pan so the stock reduces some.
  • You will likely have to increase the heat to keep the stock boiling when the cover comes off.
  • After ten minutes, everything is done.
  • Drain the pasta and dish.
  • Place one of the chicken rollups on each bed of pasta.
  • Spoon some of the stock and mushrooms over the dish and serve.

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