4 Boned skinless chicken
Breast halves (about 1 lb.
4 Slices prosciutto or
1/2 c Finely chopped apple
1/8 ts Apple pie spice
Apple pie spice
2 tb Finely chopped green onion
1 tb Margarine or butter
1 tb All-purpose flour
2/3 c Skim milk
1/2 c Shredded provolone
Cheese (2 ounces)
Hot cooked rice (optional)
Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic
wrap. Pound from the center to the edges with the flat side of a meat
mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto
slice atop each breast half. Combine apple and 1/8 teaspoon pie spice.
Place a fourth of the apple mixture on each breast. Fold in sides and roll
up each half starting from a narrow end. Secure with wooden toothpicks.
Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking
dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until
tender and no longer pink. Remove picks. In a small saucepan cook onion in
margarine until tender. Stir in flour and dash pepper. Add milk. Cook and
stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese
till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of
rice, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini