Rolled Chicken with Proscuitto & Provalone

Serves 8
2 packages of Purdue Light & Fit thin sliced chicken breast
8 slices of proscuitto sliced very thin
8 slices of Provalone cheese, sliced thin
8 large Basil leaves
pepper to taste
wooden tooth picks (not colored - they bleed)

OPTIONAL: Tastes great with a parmesean sauce - which I do not eat: 2 tbsp butter, melted, 2 tbsp flour, 1 cup milk, 1/4 cup parmesan cheese, pepper to taste. I did not include the sauce in the calorie count.

Heat oven to 350. Rinse chicken and pat dry, lay out on waxed paper. Sprinkle 1 side with pepper and lay 1 basil leaf on the chicken lengthwise. Add a half slice of Provalone and a slice of Proscuitto (you may need to cut it to fit the length of the chicken). Carefully roll the chicken making sure the other ingredients do not slide off. Chicken should be outside with ham and cheese inside. Secure with 2 toothpicks. Spray a baking pan with non-stick spray. Bake the chicken at 350 for about 30 minutes until chicken is fully cooked.

To make the sauce (OPTIONAL):
melt butter over low heat in a small sauce pan. Add flour and whisk to make a roux. remove from heat. slowly wisk in milk until blended. Return to medium heat. stir constantly until bubbly and thickened. Add parmesean cheese and whisk until blended. Do not overcook. Add more milk to thin to desired consistency. *I did not include the sauce in the calorie count.

Remove toothpicks from chicken. Serve with sauce, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user SUESOBO.