Chicken And Prosciutto Rolls

Name: Chicken And Prosciutto Rolls
Ingredients: 8 tablespoons reduced fat cream cheese with herbs, 4 oz; 4 boneless skinless chicken breast halves each cut in half horizontally; 8 slices prosciutto; 1 tablespoon vegetable oil; 1/2 cup dry white wine; 1 tablespoon cornstarch; 1 tablespoon butter; 1 onion finely diced; 4 carrots cut into sticks; 3 zucchini halved lengthwise and sliced; 1 pinch sugar; fresh parsley Chopped; linguine for serving, optional

13 ingredients

4 steps

Ingredients

8 tablespoons reduced fat cream cheese with herbs, 4 oz
4 boneless skinless chicken breast halves each cut in half horizontally
8 slices prosciutto
1 tablespoon vegetable oil
1/2 cup dry white wine
1 tablespoon cornstarch
1 tablespoon butter
1 onion finely diced
4 carrots cut into sticks
3 zucchini halved lengthwise and sliced
1 pinch sugar
fresh parsley Chopped
linguine for serving, optional

Directions

1

Spread 1 tbsp cream cheese over each chicken piece and season with salt and pepper. Lay a slice of prosciutto on top of each. Roll up from a narrow end, prosciutto on the outside, and secure with toothpicks.
2

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken rolls and cook for 6-8 mins until browned, turning as needed. Remove the rolls to a plate. Pour the wine and 1/3 cup water into the skillet and bring to a boil. Mix the cornstarch with 2 tbsp cold water until smooth. Stir into the wine mixture and cook, stirring, for 1-2 mins until thickened. Season with salt and pepper. Return the rolls to the sauce, cover and cook for 8-10 mins until cooked through.
3

Meanwhile, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 mins. Add the carrots and cook for 3 mins. Add the zucchini and 2-3 tbsp water; season with salt and a pinch of sugar. Cover and cook for 5 mins until the vegetables are crisp-tender. Stir in the parsley.
4

Serve the rolls and sauce with the vegetables and linguine, if desired.