Menu Monday

Chicken and Prosciuto Roll-Ups

(Total Time 30 minutes; makes 4 servings)

4 medium skinless, boneless chicken breast halves (about 1 ¼ lbs)

4 oz fontina cheese, cut into 4 slices

4 large slices prosciutto (6 oz)

12 large fresh basil leaves

1 bag (5 to 6 oz) baby spinach


  1.  Holding knife parallel to surface, cut a horizontal pocket in thickest part of each chicken breast.  Insert 1 slice of Fontina in each project.
  2. Arrange prosciutto slices on work surface; top each with 3 basil leaves.  Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket.  Secure with toothpicks.
  3. Heat nonstick 12-inch skillet over medium heat until very hot.  Add chicken to skillet; cover and cook 10 minutes.  Uncover; turn and cook until chicken just loses its pink color throughout, 3 to 5 minutes longer.
  4. When chicken is done, place spinach in same skillet with chicken.  Cook, uncovered, stirring constantly, until leaves wilt, about 1 minute.
  5. To serve, remove toothpicks from chicken.  Arrange spinach on four dinner plates; top with chicken.

(Each serving: About 305 calories, 45 g protein, 1 g carbohydrate, 13 g total fat (7 g saturated), 4 g fiber, 125 mg cholesterol, 730 mg sodium)

*You don’t need to add oil if you’re using a nonstick skillet – the prosciutto releases enough fat to prevent sticking or burning. For a regular pan, spritz with cooking spray first.




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