Prep 10 mins
Cook 30 mins
You want thin-sliced chicken breast halves for this recipe. Thin-sliced does not mean to cut the chicken into strips. It refers to the thickness of the chicken breasts you buy. If your grocery store doesn't carry the thin chicken breast halves, simply cut a larger thicker breast in half. Recipe is from Family Circle.
- 4 thin-sliced chicken breast halves, about 1 pound
- 8 slices deli-smoked turkey (about 1/4 pound)
- 4 slices provolone cheese, folded in half
- 8 large fresh basil leaves
- 4 toothpicks
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon olive oil
- noodles (optional)
- Heat oven to 350 degrees F; spread chicken cutlets on a cutting board; if you can't find thin-sliced chicken, simply slice 4 thick cutlets in half to form 8 cutlets (save 4 for another use).
- Place 2 slices smoked turkey on each piece of chicken.
- Top each with one sliced folded provolone cheese and 2 of the basil leaves.
- Roll up chicken to enclose filling, folding any overlapping edges of turkey over cheese (fold edges of sliced turkey over the cheese before tightly rolling chicken. This will help keep melted cheese from oozing out of the open ends while baking).
- Secure closed with toothpicks.
- Season with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over medium high heat.
- Add chicken rolls and brown on all sides, turning, about 4 minutes.
- Transfer chicken rolls to a 13x9x2-inch baking dish and cover with foil.
- Bake at 350 degrees F for 20-25 minutes or until chicken is cooked through.
- To serve: Remove toothpicks and cut chicken rolls crosswise into 1/2-inch thick slices.
- Serve with cooked noodles, if desired.