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Chicken Roulade with Herbed Cheese and Prosciutto

Chicken Roulade with Herbed Cheese and Prosciutto
Chicken Roulade with Herbed Cheese and Prosciutto might be just the European recipe you are searching for. One portion of this dish contains roughly 47g of protein, 20g of fat, and It works best as a main course, and is done in about 45 minutes.

Instructions

1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
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2
Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.
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3
Combine cheese and prosciutto in a small bowl.
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4
Spread 1 1/2 teaspoons cheese mixture over each breast half.
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5
Place 4 spinach leaves on each breast half; flatten with hand.
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6
Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.
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7
Cook pasta according to package directions, omitting salt and fat.
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8
Drain well.
9
Place pasta in a large bowl.
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10
Sprinkle with parsley and 1/4 teaspoon salt.
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11
Drizzle with 2 teaspoons oil; toss gently to coat. Cover and keep warm.
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12
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
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13
Place chicken in pan, and cook for 6 minutes, browning on all sides.
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14
Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done.
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15
Remove chicken from pan, and let stand for 2 minutes.
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16
Remove twine, and slice each roulade crosswise into 5 equal pieces.
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17
Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade.
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18
Serve immediately.
DifficultyHard
Ready In45 m.
Servings4
Health Score26
CuisinesGermanEuropean
Dish TypesLunchMain CourseMain DishDinner
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