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Chicken di Parma

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Dish type
Dinner
Serves
4
Ready in
40 minutes*

Ingredients

  • 4 (4- to 5-oz.) boneless, skinless chicken breasts
  • 4 oz. fontina, shredded (1 cup)
  • 4 (2-oz.) slices prosciutto
  • 2 tbsp. finely chopped fresh chives, divided
  • 2 tbsp. olive oil
  • Additional finely chopped fresh chives

Directions

Prep Time
20 minutes
Cook Time
20 minutes*
Ready in
40 minutes*
  1. Place chicken breasts between two sheets of wax paper or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound each breast to 1/4-inch thick. Season with salt and pepper to taste. Sprinkle cheese evenly on each breast, and top each with 1 prosciutto slice and 1 teaspoon of the chives. Roll up each breast and secure with toothpicks.
  2. Preheat oven to 350ÂF. In a large skillet heat oil over medium-high heat. Place chicken rolls in skillet; cook 2 to 3 minutes per side or until lightly golden brown.
  3. Lightly coat a baking dish with nonstick cooking spray. Transfer chicken to baking dish. Bake 12 to 15 minutes or until an instant-read thermometer registers 165ÂF.
  4. Remove dish from oven; let stand 10 minutes. Remove toothpicks. Slice chicken rolls, sprinkle with additional chives (if desired), and serve.
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Nutritional Information

Serving Size
1
Per Serving
Calories 440, Calories Fat 270, Total Fat 30g, Saturated Fat 11g, Cholesterol 130mg, Sodium 1430mg, Carbohydrate 2g, Protein 40g
Serving Size1
Calories440
Calories Fat270
Calories (fat) extra61
Total Fat30g
Total Fat (extra)46
Saturated Fat11g
Saturated Fat (extra)55
Cholesterol130mg
Cholesterol (extra)43
Sodium1430mg
Sodium (extra)60
Potassium240mg
Carbohydrate2g
Carbohydrate (extra)1
Fiber0g
Protein40g
Omega30g
Vitamin A406IU
Vitamin A (extra)8
Vitamin C0mg
Vitamin C (extra)1
Iron1mg
Iron (extra)8