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Herbed Chicken Rolls
Source: dLife

Chicken stuffed and rolled with ham and cheese baked with a fresh basil, parsley, and thyme crust.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 227.9
Total Carbs 5.8 g
Dietary Fiber 0.9 g
Sugars 0.7 g
Total Fat 6.6 g
Saturated Fat 3.2 g
Unsaturated Fat 0.4 g
Potassium 351.0 mg
Protein 34.9 g
Sodium 358.6 mg
Dietary Exchanges
1/2 Fat , 1 Meat , 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  chopped parsley
0 1/4 cup  fresh basil
1 tbsp  fresh thyme
0 3/4 tsp  black pepper
5 piece  sliced whole wheat bread
2 each  egg whites
2 tbsp  cold water
12 each  boneless skinless chicken breasts
3 oz  prosciutto
6 piece  Cheese, Swiss, slice
1 each  cooking spray
1 pinch  fresh basil
  1. Preheat oven to 350°F.
  2. In food processor or blender, pulse parsley, basil, thyme, pepper, and bread until finely chopped. Spoon mixture into a shallow bowl and reserve.
  3. In separate bowl, whisk egg whites and water. Set aside.
  4. Place chicken between 2 layers of plastic wrap. Using a meat mallet or heavy rolling pin pound to 1/4 inch thickness.
  5. Layer 1 slice of prosciutto and a half a piece of cheese on each chicken breast. Wrap chicken to form a jelly-roll-like shape. Fold in sides and poke each with toothpicks.
  6. Dip each chicken roll in the egg mixture and then roll in seasoned breadcrumbs.
  7. Coat baking sheet with cooking spray. Place rolls, seam side down on a 15" x 10" on prepared baking sheet.
  8. Bake for 30 minutes or until chicken is cooked through. Remove toothpicks and slice chicken into thin pieces. Top with basil sprigs.

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