Tuscan Chicken Rolls

"This elegant entree can be on your table in in about a half an hour from start to finish. It's perfect when you want to impress your guests and don't have time! Best of all, this winner is low carb! Taken from Redbook."
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Ready In:




  • 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.

Questions & Replies

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  1. WW Girl
    I liked this, but be careful of the salt. The proscuitto has some and the chicken broth, so next time I would not salt the chicken.
  2. Chef-Boy-I-Be Illin
    Delectable! I am always on the hunt for new and interesting chicken recipes, as we usually eat chicken once a week. I did double the sauce (and thickened it with corn starch mixed with water) so my partner and I could spoon it over our cheesy polenta. Easy enough to prepare during the busy work week and elegant enough to serve to guests. Thanks for sharing this winner!
  3. Lakerdog2
    These were excellent! They looked beautiful with the red and green and tasted amazing! I followed the recipe exactly, except I had no marsala wine, so just used good ole white wine from the fridge. Thanks for this one!


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