Herbed Chicken Rolls
List of Ingredients
1/4 cup loosely packed fresh parsley
1/4 cup loosely packed fresh basil leaves
1 tablespoon fresh thyme leaves
3/4 teaspoon coarsely ground pepper
5 slices whole-wheat bread
2 egg whites -- lightly beaten
2 tablespoons water
12 boneless skinless chicken breast halves
3 ounces prosciutto -- (12 slices)
6 slices Swiss-flavored 1/3 -less-fat cheese -- halved
Vegetable cooking spray
Basil sprigs -- (optional)
Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside.
Combine egg whites and water in a shallow bowl; stir well, and set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Top each with a slice of prosciutto and a half piece of cheese.
Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Dip each roll in egg white mixture; dredge in breadcrumb mixture. Place rolls, seam sides down, in a 15 x 10-inch jelly-roll pan coated with cooking spray.
Bake at 350 degrees for 30 minutes or until done. Discard wooden picks. Yield: 12 servings (serving size: 1 chicken roll).