Tuscan Chicken Rolls
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breast halves (1 1/2 lb)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 slices thin prosciutto, cut in half crosswise
- 8 large basil leaves
- 1 roasted red pepper, cut into four pieces
- 2 ounces mozzarella cheese, sliced "or"shredded
- 3 tablespoons extra virgin olive oil
- 1⁄3 cup marsala wine
- 1⁄3 cup chicken broth
Directions
- Place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch.
- Sprinkle chicken with salt and pepper.
- Place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken.
- Roll into a cylinder, tucking in the ends.
- Secure with a toothpick.
- Heat the oil in a large skillet over medium heat.
- Add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes.
- Transfer to a plate.
- Add the Marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet.
- Bring to a boil.
- Return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes.
- Uncover, raise heat to high, and reduce sauce slightly, about 1 minute.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off