Monday 30 November 2015

Bea's Chicken and Prosciutto Roulades

I make these quite often and they are always a hit. I like to pour a bit of my Roasted Tomato and Bell Pepper Sauce over my roulades but they are also tasty without.

2 pounds boneless, skinless chicken breast (4 pieces)
1 cup GF zesty Italian salad dressing (I use Kraft)
2 tablespoons prepared mustard
2 tablespoons liquid honey
1 teaspoon celery salt
1 teaspoon garlic powder
200 grams thinly sliced GF prosciutto
20 ounces baby spinach leaves
1/2 cup shaved parmesan cheese

Pour the salad dressing, mustard, honey, celery salt and garlic powder in a large re-sealable plastic bag and swish to mix; add the chicken pieces and swish to coat. Seal the bag and place in the refrigerator for 6 hours.
Remove the chicken from the marinade and butterfly the breasts; pound into 1/4 inch thick being careful not to tear the meat.
Top each piece with 3 slices prosciutto, and top with spinach and parmesan cheese.
Roll the breast and wrap each piece with another 3 slices of prosciutto.
Place seam side down on a rimmed, foil lined baking sheet that has been coated with cooking spray.
Cook in a preheated 350 degree Fahrenheit oven until chicken is cooked through, about 50 minutes.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)