Prosciutto and Provolone Chicken Roll-ups with a Creamy Tomato Sauce
 
Prep time
Cook time
Total time
 
Chicken breasts rolled with fresh prosciutto, provolone, spinach and sundried tomatoes. Lightly seared, baked and finished off with a smooth warm creamy tomato sauce.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 large chicken breasts
  • 4 slices provolone
  • 4 slices prosciutto (or deli ham)
  • 4 large basil leaves or 2 teaspoons dried basil
  • 3 tablespoons sundried tomatoes (I use not packed in oil, but either is fine)
  • 2 tablespoons butter
  • 1 large or 2 small cloves of garlic, minced
  • 1 cup milk (I used skim)
  • 1 tablespoon cornstarch
  • 1 cup favorite red spaghetti sauce
  • 1 oz. cream cheese (I used fat free because I accidentally bought it)
  • ¼ teaspoon salt
  • pepper
  • 3 cups cooked quinoa
  • Grated Parmesan cheese (optional)
Directions
  1. Preheat oven to 350 degrees. Spray 8 X 8 casserole dish with nonstick cooking spray and set aside. Trim fat off chicken breasts. On a meat designated cutting board, cover with plastic wrap and pound into about ¼" thickness.
  2. Arrange ingredients for roll-up fillings. Generously salt and pepper tops of chicken breasts. Layer two pieces of cheese on top of each chicken, staggered, not completely overlapping. Repeat with two pieces prosciutto. Repeat with two basil leaves. Evenly arrange sundried tomatoes on top.
  3. Starting from one end, tightly roll chicken, tucking ingredients in as you roll. Secure each breast with 2-3 toothpicks.
  4. Melt 2 tablespoons of butter in a skillet on medium-medium high heat. Add minced garlic. Lay breasts in skillet and cook 1½ minutes on each side, making sure to stir garlic around so it doesn't burn. (The shapes of the rolls are a bit triangular so you will probably end up searing 3 sides as opposed to 4)
  5. Remove pan from heat and immediately transfer chicken breasts to 8 X 8 casserole pan and cook at 350 degrees for 40 minutes. Begin cooking quinoa according to package directions. Stir 1 tablespoon cornstarch into 1 cup of cold milk until completely dissolved. Return pan with garlic to medium heat. Pour in milk mixture. Stir until bubbling. Continue to stir for 2 more minutes. Add ¼ teaspoon salt and dash of pepper.
  6. Add 1 cup spaghetti sauce and 1 oz. cream cheese to saucepan. Stir until cream cheese is completely dissolved. Transfer sauce mixture to blender and blend until completely smooth. If you would like a chunkier sauce, you can skip this step. I prefer the smoothness. Salt and pepper to taste. Set cooked quinoa aside.
  7. Remove chicken from oven and let sit for 5-10 minutes.
  8. Slice breasts into half inch slices. Arrange on top of quinoa and drizzle with sauce. Garnish with chopped basil and grated Parmesan cheese, optional.
Recipe by Breezy Bakes at https://www.breezybakes.com/prosciutto-and-provolone-chicken-roll-ups-with-creamy-tomato-sauce/