Chicken Involtini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 boneless, skinless, thin cut chicken breasts1 tsp sea salt1 tsp freshly ground black pepper1 tsp garlic powder1 tsp Italian seasoning blend2 1/2 tbsp basil pesto5 slices of prosciutto1 cup of shredded mozzarella24 ounces of marinara sauce
Rinse and pat dry each chicken breast. Season both sides of chicken with sea salt, black pepper, garlic powder, and italian seasoning blend. Spread basil pesto evenly on top of each chicken breast. Lay one slice of prosciutto on top of each chicken breast. Sprinkle half of mozzarella cheese equally over each chicken breast and roll chicken up overlapping the ends. Secure ends together with two toothpicks. Pour half of marinara sauce on the bottom of the crockpot and place chicken on top of marinara. Pour remaining marinara over the chicken and sprinkle remaining mozzarella on top of chicken. Place lid on top of crockpot and cook for 5 hours on the low temperature setting. To serve, remove toothpicks from chicken, pool marinara sauce in the center of a plate and cut the chicken in half for a nice presentation.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SVANDY331.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user SVANDY331.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 16.4 g
- Cholesterol: 50.8 mg
- Sodium: 2,262.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.7 g
- Protein: 21.1 g
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