Stuffed Chicken Roll-Ups

Stuffed Chicken Roll-Ups
Servings: 4 Prep 15 mins Cook 6 mins Bake 400°F 12 mins to 15 mins


  • 4 boneless, skinless chicken breasts (6 ounces each), pounded thin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 slices of prosciutto (about 4 ounces)
  • 8 slices provolone cheese (about 4 ounces)
  • 1/2 cup packed fresh basil leaves
  • 4 tablespoons olive oil
  • 8 ounces fettuccine
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1 cup grated Parmesan cheese

Make It

1. Heat oven to 400 degrees F.

2. Place chicken on a flat work surface and season both sides with the salt and pepper. Lay 2 slices of prosciutto and 2 slices of cheese and a few basil leaves over each. Roll up tightly and secure with a toothpick.

3. In a large ovenproof skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken and brown on all sides, about 6 minutes total. Transfer skillet to the oven and bake at 400 degrees F for 12 to 15 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer.

4. Meanwhile, cook fettuccine following package instructions, until tender but still firm. Drain.

5. Remove chicken from skillet and keep warm. In same skillet, add the remaining 2 tablespoons olive oil, butter and garlic. Cook for 1 minute until garlic is fragrant. Add the drained pasta and toss to coat. Turn off heat and toss with half of the cheese.

6. Cut each piece of chicken into 2 slices and serve over the pasta. Garnish with any remaining basil. Serve with the remaining cheese on the side.