You are here: Home » Recipes » Chicken and Prosciutto Roll-ups Chicken and Prosciutto Roll-ups Yield 4 servings PrintEmail Ingredients 4 -- boneless skinless chicken breast halves1/2 cup italian style panco bread crumbs3/4 cup grated parmesan cheese3/4 cup olive oil1/2 cup flour1 teaspoon salt1/2 teaspoon pepper8 -- VERY THIN slices of prosciutto8 -- VERY THIN slices of provolone1 cup orzo1/2 stick of salted butter1/4 cup of freshly chopped parsley Instructions Preheat the oven to 375*F. Set up three dredging dishes. In one dish combine flour salt and pepper. In another dish put olive oil and in the third dish combine bread crumbs and 1/2 cup of grated parmesan cheese. Pound chicken breasts with a mallet (a rolling pin works too) between two pieces of plastic wrap to about 1/4 inch thickness. Dredge pounded chicken breasts first in flour mixture, then in olive oil, then in bread crumb mixture. Take two slices each of the prosciutto and provolone and lay alternately onto each piece of chicken. Roll up chicken and place seam side down on lightly greased baking sheet. Drizzle the tops of each rolled chicken breast with whatever olive oil remains in the dredging dish. Bake in oven for 20-25 minutes or until golden and crispy. In a medium pot bring water (salt if desired) to boil. Add orzo and cook per instructions on the box (or about 8-9 minutes). Drain and add butter, parsley and 1/4 cup of grated parmesan. Remove chicken from oven and let rest for 5 minutes before slicing and fanning over orzo. Garnish with parsley if desired. Makes 4 servings.