Page 154 - One-Dish Meals

Chicken and Prosciutto

Roll-Ups

This dish is easy to make but the presentation makes it a little special for
a weekday meal. Serve with whole-grain bread.
P R E P 10 minutes C O O K 18 minutes M A K E S 4 main-dish servings

4 medium skinless, boneless chicken- 4 large slices prosciutto
1
breast halves (about 1 ⁄4 pounds)
12 large fresh basil leaves
4 ounces Fontina cheese, cut into 1 bag (6 ounces) baby spinach
4 slices
1. Holding knife parallel to work surface, cut a horizontal pocket in thick-
est part of each chicken breast. Insert 1 slice of cheese in each pocket.

2. Arrange prosciutto slices on work surface; top each with 3 basil leaves.
Place a breast over each set of basil leaves; wrap with prosciutto to cover
pocket. Secure with toothpicks.

3. Heat nonstick 12-inch skillet over medium heat until hot. Add chicken
to skillet; cover and cook 10 minutes. Uncover; turn chicken over and
cook 3 to 5 minutes longer or until chicken just loses its pink color
throughout.

4. When chicken is done, place spinach in same skillet with chicken.
Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.

5. To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner
plates; top with chicken.
E A C H S E R V I N G About 305 calories | 45 g protein | 1 g carbohydrate, 13 g total
fat (7 g saturated) | 125 mg cholesterol | 730 mg sodium.

154 Salads & Sandwiches