Chicken Florentine Roulades
Ingredients
The chicken and filling
-
2
pieces
boneless, skinless chicken breasts (6 oz each)
-
1 ½
oz
sliced Provolone cheese
-
1
oz
sliced prosciutto
-
½
cup
torn fresh spinach leaves
The coating
-
1
tablespoon
flour
-
1
piece
egg white (beaten)
-
¼
cup
seasoned breadcrumbs
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper or foil.
- Pound the chicken breasts to a ¼ inch thickness on a cutting board.
- Layer provolone, prosciutto, and spinach on each chicken breast.
- Roll each breast starting from a short side and seal the edges with toothpicks.
- Place the rolled chicken in a Ziploc bag with flour and coat evenly.
- Dip each floured roll in the beaten egg white, then coat with breadcrumbs.
- Arrange the breaded rolls seam side down on the baking sheet and lightly spray with olive oil.
- Bake for 30-35 minutes, removing toothpicks before serving.
Nutrition Facts (estimated)
Servings
2
Calories
398
Total fat
13g
Total carbohydrates
15g
Total protein
52g
Sodium
0mg
Cholesterol
0mg
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