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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless skinless chicken breast halves (about 1-1/4 lbs, pounded)
- 4 slices prosciutto (or deli boiled ham)
- 4 slices swiss cheese
- 1 eggs (beaten with 1 tsp. water)
- 1/2 cup fresh breadcrumbs
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1/3 cup dry white wine (or chicken broth)
- 1 jar Bertolli® Alfredo Sauce
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Directions
- Season chicken, if desired, with salt and ground black pepper. Evenly top chicken with prosciutto and cheese; roll up and secure with wooden toothpicks. Dip chicken in egg mixture, then bread crumbs, coating well.
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning occasionally. Remove chicken and set aside.
- Stir in wine in same skillet and cook 1 minute. Stir in Sauce. Return chicken to skillet. Reduce heat to low and simmer covered, stirring occasionally, 6 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked rice or pasta and garnish with chopped parsley.
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