I hate it when I see a recipe and it looks really good, but it’s followed by a list of ingredients and instructions the length of your arm. With this in mind, I challenged myself to come up with five dinner entrees that only contain five ingredients each. I further challenged myself to keep them healthy and real – real food, not packets of “helpers” with ingredients you can’t pronounce and have no idea what they are.
(To make this a little easier, I gave myself three free items: salt, pepper, and olive oil.)
My personal favorite of this series! This is a great dinner party or “fancy” supper dish. This is great served over raw spinach, with a side of rice pilaf and vegetables. Delish! Get your proscuitto at the deli counter and ask them to get it as thin as they can without tearing it and ask them to separate it with papers. It is very delicate, so carefully remove it from the paper to wrap the chicken.
- 2 boneless, skinless chicken breasts (big ones, 8 ounces each) or chicken cutlets
- 5.2 ounces garlic and herb cheese spread (we use Boursin cheese, but you can use Allouette or Rondelé, all available in the fancy cheese deli section in the grocery store)
- 6-8 slices prosciutto, found in the deli counter
- 1 lemon, zested and juiced
- Fresh basil, at least 16 leaves
- Preheat oven to 375°.
- Spray a baking dish big enough to contain the number of chicken rolls you are making (you should be able to spread them far enough so they don’t touch).
- Lay out each whole chicken breast on a work surface, and with a sharp slicing knife, carefully cut the chicken breast in half horizontally, creating 4 thin chicken cutlets.
- Top each with the herb cheese and spread to the edge.
- Top with basil leaves.
- Roll, from the narrow end all the way to the wider end.
- Take one piece of proscuitto and carefully wrap it up completely; place the rolled chicken seam-side down in the baking dish.
- Repeat with the others and place in pan without touching each other.
- Pour lemon juice over rolls and top with lemon zest.
- Bake in the middle of the oven for 30-40 minutes or until the chicken’s internal temperature is 165° to 170°.
- Remove from pan and let cool slightly for easy slicing.
- With a sharp knife, cut into pinwheels and place on plates.
- Cover with pan drippings.