Prosciutto Chicken Rolls

Chicken breast is rolled around prosciutto and a mix of ricotta cheese, spinach, and sun-dried tomatoes in this company-worthy main dish.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 224 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 6 skinless, boneless chicken breast halves
• cooking spray
• 6 toothpicks
• 1 ¾ cups marinara sauce
• 6 thin slices prosciutto
• 2 tablespoons drained and chopped oil-packed sun-dried tomatoes
• ⅔ cup ricotta cheese
• ⅓ cup frozen chopped spinach - thawed, drained, and squeezed dry

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Step 2

Place chicken breast halves between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.

Step 3

Mix ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese together in a bowl.

Step 4

Place 1 slice prosciutto on top of each chicken breast; spread ricotta cheese evenly on top. Roll up chicken and secure with a toothpick.

Step 5

Arrange chicken rolls in the prepared baking pan; cover with 1 cup marinara sauce. Cover baking pan with aluminum foil.

Step 6

Bake in the preheated oven until sauce is bubbly, about 15 minutes. Uncover and baste chicken rolls. Continue baking, uncovered, until chicken is no longer pink in the center, about 5 minutes more.

Step 7

Slice each chicken roll into 4 or 5 slices. Spoon remaining 3/4 cup marinara sauce on top.