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“I found this easy recipe in a Better Homes and Gardens "Holiday Inspirations" Book. A wonderful chicken appetizer that is easy and tastes GREAT!!! I recently served this at a Holiday get together and I was asked for this recipe from quite a few of my guests”
36 slices

Ingredients Nutrition


  1. Place chicken breast half, boned side up between 2 pieces of plastic wrap. Pound chicken lightly to 1/4 inch thickness. Repeat with remaining chicken breast halves.
  2. Set aside.
  3. Place spinach leaves in a colander;pour boiling water over the leaves in a colander set in the sink. Drain spinach on paper towels.
  4. Place chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of proscuitto on chicken. Spread a rounded teaspoons of cheese evenly over proscuitto. Arrange a few spinach leaves on top.
  5. Roll chicken tightly from one long edge and place seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
  6. Bake in a 375 degree oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover abd refrigerate several hours.
  7. To serve, trim off ends. Cut each chicken roll into slices. Arrange slices on serving plate and garnish with kale, if desired. Serve with Basil Mayonnise.
  8. Basil Mayonnaise:
  9. Place 3/4 cup mayonnaise, 1/2 cup loosely packed fresh basil, 1/2 small shallot and 1/2 clove garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. cover and chill up to 4 hours. Serve in a sweet red pepper half.

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