Chicken Prosciutto Involtini
Ingredients
The chicken
-
4
pieces
boneless, skinless chicken breasts (6 to 8 ounces)
-
¼
cup
mayonnaise
-
1
tablespoon
extra virgin olive oil
-
2
cups
marinara sauce
The filling and seasoning
-
4
pieces
sundried tomato halves (not packed in oil)
-
2
tablespoons
minced fresh basil
-
Diamond Crystal
to taste
kosher salt
-
to taste
freshly ground black pepper
The wrapping
Instructions
- Rehydrate the sundried tomatoes in boiling water for about 10 minutes, then set aside.
- Preheat the oven to 425°F.
- Pat the chicken breasts dry and pound them to ¼-inch thickness, then season with salt and pepper.
- Mince the softened tomatoes and mix them with mayonnaise and basil in a small bowl.
- Spread the flavored mayonnaise on each chicken breast, leaving a ½-inch edge.
- Roll each chicken breast into a cylinder and wrap with prosciutto, securing with toothpicks.
- Place the wrapped chicken on a parchment-lined baking sheet and brush with olive oil.
- Bake for 18-22 minutes until the internal temperature reaches 150°F.
- Let the chicken rest for 5 minutes, then slice and serve on top of marinara sauce.
Nutrition Facts (estimated)
Servings
6
Calories
461
Total fat
30g
Total carbohydrates
5g
Total protein
41g
Sodium
0mg
Cholesterol
0mg
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