Spinach & Provolone-Stuffed Chicken Rolls
Spinach & Provolone-Stuffed Chicken Rolls
Ingrediënten
- 1 pound boneless skinless chicken breasts
- ¼ teaspoon pepper
- 4 thin slices prosciutto ham
- 10- ounce package frozen chopped spinach thawed and drained
- ¼ cup grated Parmesan cheese
- 2 slices provolone cheese halved
- 1 tablespoon olive oil
- 14.5- ounce can low-sodium chicken broth
Instructies
- Pound chicken breasts flat and sprinkle with pepper.
- Place one slice of prosciutto on top of each chicken breast.
- Spread spinach evenly over prosciutto and sprinkle with Parmesan cheese.
- Top each chicken breast with a slice of provolone cheese and roll up, starting at the tapered end.
- Secure each roll with a toothpick.
- Heat olive oil in a skillet over medium-high heat.
- Cook the rolls in oil, turning once, until golden on both sides, about 8 minutes.
- Add chicken broth to the skillet and bring it to a boil.
- Reduce heat to medium-low, cover, and simmer for 10 minutes, or until the chicken is no longer pink in the center.
- Transfer the stuffed chicken rolls to a serving plate and keep them warm.
- Increase heat to high; cook until the liquid in the skillet is thickened.
- Drizzle the sauce over the stuffed chicken rolls.
- Serve these delicious spinach and provolone-stuffed chicken rolls.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 5 g | Protein: 35 g | Fat: 12 g | Fiber: 3 g | Sugar: 1 g
