Chicken Prosciutto Roll-ups

May  3, 2017
0 Ratings
Photo by Anna Feliciano
  • Serves 4
Author Notes

We love chicken, Prosciutto and mozzarella so what better than to have the best of three worlds! It's such an enjoyable dish and a favorite that's requested when we have family gatherings. —Anna Feliciano

What You'll Need
  • 2 pounds Chicken breasts, sliced thin and pounded
  • 1/2 pound Prosciutto
  • 1/2 pound Fresh Mozzarella
  • 1/3 cup Sun dried tomatoes in oil
  • Salt, to taste
  • Pepper, to taste
  1. Preheat oven to 350 degrees In between Saran Wrap, place each piece of chicken breast (will make 4 roll-ups) until thin. Take 3 slices of Prosciutto, 2 slices of mozzarella and three pieces of sundries tomatoes on each piece of chicken. Add a little salt and pepper to taste. Roll up each chicken breast and the trick is to wrap them with butcher's twine instead of toothpicks so they don't fall apart! Bake on a uncoated baking sheet for 40 minutes. Let cool for ten minutes and slice each to desired thickness. Enjoy!

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1 Review

Wendy May 3, 2021
I didn't have prosciutto so I used pancetta. I didn't have mozzarella so I used gruyere. I didn't think the sundried tomatoes would go well with my substitutions, so I left them out and instead used more fresh herbs. I cooked the chicken rolls for 34 minutes and checked the internal temp which wasn't done enough so I added more time. Unfortunately, using gruyere is a mistake. This cheese doesn't melt very well inside roll and the flavor was too sharp. Next time I'll use the mozzarella, but with a bit of shredded parmigiana too and fresh herbs again. This recipe needs more salt than you think unless you are using very salty prosciutto. Best to under cook chicken slightly as it just keeps cooking out of oven and can be dry.