Chicken Roll-ups

Chicken Roll-ups
from the kitchen of Ellen, thanks to Chicken, by James McNair
Chicken Roll-Ups
  • 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
  • artichoke hearts, cheese, mayonnaise, garlic, and basil in food processor and puree until fairly smooth.  Reserve.
  • 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.
  • 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.
  • 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.  
  • 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.
  • all twine and serve, either whole or sliced.


Popular Posts