CHICKEN ROLLATINI ALFREDO

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Alfredo Sauce

Made with
Alfredo Sauce

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CHICKEN ROLLATINI ALFREDO

If You Buy Thin Chicken Breasts You Can Skip The Pounding.

  • Serves 6
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 25 minute(s)
Ingredients:
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.), pounded 1/4 inch thick
6 thin slices prosciutto or boiled ham
6 thin slices provolone cheese
1 Tbsp. Bertolli® Classico™ Olive Oil
1/4 cup Italian seasoned dry bread crumbs
1 jar Bertolli® Alfredo Sauce
Directions:

  1. Preheat oven to 400°. Season chicken, if desired, with salt and ground black pepper. Top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with Olive Oil, then coat with bread crumbs. Arrange chicken on baking sheet.
  2. Bake chicken 25 minutes or until chicken is thoroughly cooked.
  3. Meanwhile, heat Sauce in medium saucepan. Spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over Sauce. Serve, if desired, with hot cooked rice or pasta.

Cost per recipe*: $23.44.

Cost per serving*: $3.91.

*Based on average retail prices at national supermarkets.

Nutrition Information per serving
Calories 420, Calories From Fat 240, Saturated Fat 12g, Trans Fat 0g, Total Fat 26g, Cholesterol 145mg, Sodium 1310mg, Total Carbohydrates 7g, Sugars 1g, Dietary Fiber 0g, Protein 38g, Vitamin A 15%, Vitamin C 2%, Calcium 30%, Iron 6%