Shelly's Recipe

HERBED CHICKEN ROLLS

Category: Chicken

1/4 cup loosely packed fresh parsley
1/4 cup loosely packed fresh basil leaves
1 tbsp fresh thyme leaves
3/4 tsp coarsely ground pepper
5 (1-oz) slices whole-wheat bread
2 egg whites, lightly beaten
2 tbsp water
12 (4-oz) skinned, boned chicken breast halves
12 very thin slices prosciutto (about 3 oz) or thinly sliced ham
6 (3/4-oz) slices Swiss-flavored 1/3-less-fat process cheese product, halved
Vegetable cooking spray
Basil sprigs (optional)

Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside. Combine egg whites and water in a shallow bowl; stir well, and set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in breadcrumb mixture. Place rolls, seam sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray.

Bake at 350 for 30 minutes or until done. Discard wooden picks. Cut each roll into thin slices. Garnish with basil sprigs, if desired. Serves 12