 Chicken Prosciutto Rolls
Makes 4 servings
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Ingredients
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1
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can (28 ounces) tomato sauce
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2
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cloves garlic, minced
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1
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teaspoon dried oregano
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1
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teaspoon dried basil
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4
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boneless skinless chicken breasts
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8
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slices prosciutto
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1
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jar (12 ounces) roasted red peppers, drained and halved
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1
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cup grated Asiago cheese, divided
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Hot cooked spaghetti
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1. Preheat oven to 350°F. Combine tomato sauce, garlic, oregano and basil in medium bowl. Spoon 1 cup sauce into covered 3-quart casserole; set aside. Reserve remaining sauce.
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2. Slice each chicken breast in half crosswise to make 8 thin pieces. Using meat mallet, pound each piece to 1/4-inch thickness.
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3. Place prosciutto slice (fold in half to fit), 1 roasted pepper half and 1 tablespoon cheese on each piece of chicken. Roll up, starting from longer side. Place rolls, seam sides down, in prepared casserole. Pour reserved sauce over chicken.
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4. Cover; bake 50 minutes or until chicken is no longer pink in center. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Slice chicken rolls; serve with sauce over spaghetti.
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© Publications International, Ltd.
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Printed
from fbnr.com
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