| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned skinless chicken |
|
|
Breast halves (about 1 lb. |
|
|
Total) |
| 4 |
|
Slices prosciutto or |
|
|
Boiled ham |
| 1/2 |
c |
Finely chopped apple |
| 1/8 |
ts |
Apple pie spice |
|
|
Apple pie spice |
| 2 |
tb |
Finely chopped green onion |
| 1 |
tb |
Margarine or butter |
| 1 |
tb |
All-purpose flour |
| 2/3 |
c |
Skim milk |
| 1/2 |
c |
Shredded provolone |
|
|
Cheese (2 ounces) |
|
|
Hot cooked rice (optional) |
INSTRUCTIONS
Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic
wrap. Pound from the center to the edges with the flat side of a meat
mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto
slice atop each breast half. Combine apple and 1/8 teaspoon pie spice.
Place a fourth of the apple mixture on each breast. Fold in sides and roll
up each half starting from a narrow end. Secure with wooden toothpicks.
Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking
dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until
tender and no longer pink. Remove picks. In a small saucepan cook onion in
margarine until tender. Stir in flour and dash pepper. Add milk. Cook and
stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese
till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of
rice, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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