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ROLLED CHICKEN BREASTS/LEEK/PROSCUITTO




List of Ingredients



• 2 TEASPOONS OLIVE OIL
  
• 1 CUP THINLY SLICED LEEKS, WHITE PARAT
  
• 1 CUP THINLY SLICED MUSHROOMS
  
• 2 GARLIC CLOVES, MINCED
  
• 1/2 CUP CHOPPED FRESH BASIL
  
• 1 TABLESPOON GRATED PARMESAN CHEESE
  
• 1 TABLESPOON GRATED LEMON ZEST
  
• 1/4 TEASPOON FRESHLY CRACKED PEPPER
  
• 4 ( APPROXIMATELY 3 OUNCE ) SKINLESS, BONELESSS CHICKEN BREASTS POUNDED THIN
  
• 2 OUNCES THINLY SLICED PROSCUITTO
  
• 1 CUP CHICKEN BROTH
  






Instructions



1. PREHEAT OVEN TO 350°. LIGHTLY SPRAY AN 8 X 8" BAKING DISH WITH VEGETABLE SPRAY AND SET ASIDE.
   
2. IN MEDIUM NONSTICK SKILLET, HEAT OIL, ADD LEEKS, MUSHROOMS AND GARLIC. COOK OVER MEDIUM HIGH HEAT, STIRRING FREQUENTLY, 4 TO 5 MINUTES OR UNTIL TENDER. SET ASIDE.
   
3. IN A SMALL BOWL, COMBINE BASIL, CHEESE, LEMON ZEST AND PEPPER. PLACE CHICKEN ON A CLEAN WORK SURFACE, PLACE ONE FOURTH OF THE PROSCUITTO ON EACH CHICKEN BREAST. TOP EACH WITH ONE FOURTH OF THE LEEK MIXTURE.
   
4. ROLL EACH CHICKEN BREAST ENCLOSING FILLING.
   
5. ARRANGE ROLLS, SEAM SIDE DOWN IN PREPARED DISH, POUR BROTH OVER CHICKEN AND BAKE FOR 30 TO 35 MINUTES, BASTING FREQUENTLY WITH BROTH UNTIL GOLDEN.
   
6. WHEN READY TO SERVE, CUT CHICKEN ROLLS INTO 1/2" SLICES, SPOONING ANY REMAINING JUICES EVENLY OVER ROLLS.