Herb Chicken Rolls

Time to Make: n/a Servings: n/a

What You Need

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
3 ounces Eggology fresh 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)


  1. Combine first 5 ingredients in food processor, and process until crumbs are fine; place crumbs in a shallow dish, and set aside.
  2. Combine egg whites and water in a shallow bowl; stir well, and set aside.
  3. 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.
  4. 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.
  5. Bake at 350 degrees for 30 minutes or until done. Discard wooden picks.


Serving size: 1 chicken roll