22
Feb
Overlap 2 slices of prosciutto on each cutlet to fully cover. Combine basil pepper and salt.
Roll and secure with a toothpick.
Chicken cutlet roll up recipes. Place chicken cutlets on a work surface. Sprinkle both sides with the remaining 12 teaspoon each salt and pepper. Place about 2 tablespoons of the spinach mixture in the center of each cutlet.
Roll up the chicken around the filling and secure each roll-up with 2 toothpicks. Place in the prepared pan. Heat oven to 400 F.
Season the chicken with 12 teaspoon salt and 14 teaspoon pepper. Roll up each cutlet with 1 slice of the ham and 1 slice of the Swiss cheese. Combine basil pepper and salt.
Sprinkle over the cut side of each chicken breast. Top with red pepper strips and sprinkle with cheese. Fold in sides and roll up.
BAKED CHICKEN CUTLET ROLLS For approximately 4 cutlets mix. Roll and secure with a toothpick. Butter over cutlet rolls in baking dish.
Bake uncovered at 350 degrees for 40 to 45 minutes. Divide cheese evenly among chicken cutlets spreading to edges in a thin layer. Overlap 2 slices of prosciutto on each cutlet to fully cover.
Starting from one short end tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat. Loosely roll up and set aside until all chicken cutlets are stuffed and rolled.
Dip chicken roll up into egg mixture then in breadcrumbs and place seam side down in a baking dish. When finished lightly spray the top of the coated chicken with cooking spray which will help it. With layers of prosciutto ham and provolone cheese tucked inside Parmesan-crusted chicken these quick and easy Italian Stuffed Chicken Roll-Ups are a fun twist on the classic Cordon.