Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
  • 10 Ratings
Source: Better Homes and Gardens


Recipe Summary

45 mins
12 mins
57 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper.

  • Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick.

  • In a large oven-going skillet heat 2 tablespoons of the oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink.

  • Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pan; cover and keep warm.

  • Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat.

  • To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta mixture on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil.

Nutrition Facts

793 calories; fat 39g; cholesterol 127mg; saturated fat 13g; carbohydrates 45g; insoluble fiber 2g; protein 62g; sodium 1246mg.