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    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).




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