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Tuesday, May 31, 2011

Recipes for Your Choice of Chicken Rolls: Italian or Apricot

 By Linda Carol Wilson


Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and prosciutto filling. Either one is sure to impress your family and/or friends.


1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.

Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.


This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.

4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter

Preheat oven to 350 degrees.

Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.

Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).

Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.

Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings


For Linda's old-fashion recipe collection visit her blog at For more of her recipes and diabetic information visit

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