Chicken And Prosciutto Rolls Recipe

Name: Chicken And Prosciutto Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp reduced-fat cream cheese with herbs (4 oz); 4 None boneless, skinless chicken breast halves, each cut in half horizontally; 8 slices prosciutto; 1 tbsp vegetable oil; 1/2 cup dry white wine; 1 tbsp cornstarch; 1 tbsp butter; 1 None onion, finely diced; 3-4 None carrots, cut into sticks; 3 None zucchini, halved lengthwise and sliced; Pinch None sugar; None None Chopped fresh parsley; None None Linguine, for serving (optional)

Servings: persons

8 tbsp reduced-fat cream cheese with herbs (4 oz)
4 None boneless, skinless chicken breast halves, each cut in half horizontally
8 slices prosciutto
1 tbsp vegetable oil
1/2 cup dry white wine
1 tbsp cornstarch
1 tbsp butter
1 None onion, finely diced
3-4 None carrots, cut into sticks
3 None zucchini, halved lengthwise and sliced
Pinch None sugar
None None Chopped fresh parsley
None None Linguine, for serving (optional)

1
Spread 1 tbsp cream cheese over each chicken piece and season with salt and pepper. Lay a slice of prosciutto on top of each. Roll up from a narrow end, prosciutto on the outside, and secure with toothpicks.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken rolls and cook for 6-8 mins until browned, turning as needed. Remove the rolls to a plate. Pour the wine and 1/3 cup water into the skillet and bring to a boil. Mix the cornstarch with 2 tbsp cold water until smooth. Stir into the wine mixture and cook, stirring, for 1-2 mins until thickened. Season with salt and pepper. Return the rolls to the sauce, cover and cook for 8-10 mins until cooked through.
3
Meanwhile, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 mins. Add the carrots and cook for 3 mins. Add the zucchini and 2-3 tbsp water; season with salt and a pinch of sugar. Cover and cook for 5 mins until the vegetables are crisp-tender. Stir in the parsley.
4
Serve the rolls and sauce with the vegetables and linguine, if desired.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tbsp reduced-fat cream cheese with herbs (4 oz), 4 None boneless, skinless chicken breast halves, each cut in half horizontally, 8 slices prosciutto, 1 tbsp vegetable oil, and more.

Yes, Chicken And Prosciutto Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Prosciutto Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions