Chicken Roll-ups

Chicken Roll-ups

from the kitchen of Ellen, thanks to Chicken, by James McNair

Chicken Roll-Ups

Ingredients:

• 1 13.75 oz can artichoke hearts
• 1 cup freshly grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 garlic cloves, minced
• 3 tbs minced fresh basil
• 6 boned and skinned chicken breast halves
• salt and pepper
• 6 thin slices prosciutto or thinly sliced ham
• 2 tbs olive oil
• 3 tbs unsalted butter

Place:

• artichoke hearts, cheese, mayonnaise, garlic, and basil in food processor and puree until fairly smooth.  Reserve.

Trim:

• chicken breasts, and slice in half horizontally.  Place in a heavy duty (freezer) Ziploc bag and pound with mallet or other flat instrument to a uniform thickness of about 1/8 inch.  Season to taste with salt and pepper.

Top:

• each pounded breast with a slice of prosciutto/ham cut to approximately fit the shape of the breast.  Spread with a thin layer of the artichoke mixture.  Roll up jelly roll style and secure with 2-3 appropriate lengths of kitchen twine, knotted to keep stuff breasted rolled.

Heat:

• olive oil and butter in an ovenproof saute pan or skillet over medium heat.  Add chicken rolls and cook, turning frequently, until lightly browned, about 5 minutes.  

Transfer:

• pan to 350 degree oven, top with any remaining artichoke mixture, cover, and cook about 20 minutes, or until interior temperature of chicken is 165 degrees.

Remove:

• all twine and serve, either whole or sliced.