Recipe serves: 6
| Prep Time | 10 Minutes |
|---|---|
| Cook Time | 25 Minutes |
Nutritional Information
| Serving Size per serving | |
| Amount Per Serving | |
| Calories 420 | |
| Calories From Fat 240 | |
| % Daliy Value* | |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Trans Fat | 0 g |
| Cholesterol | 145 mg |
| Sodium | 1310 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 0 g |
| Sugars | 1 g |
| Protein | 38 g |
| Vitamin A | 15 % |
| Vitamin C | 2 % |
| Calcium | 30 % |
| Iron | 6 % |
Chicken Rollatini Alfredo
If you buy thin chicken breasts you can skip the pounding.
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Ingredients
- 6 boneless, skinless chicken breast halves (about 1-1/2 lbs.), pounded 1/4 inch thick
- 6 thin slices prosciutto
- 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
- 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.
- Bake until chicken is thoroughly cooked, about 25 minutes.
- 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.