Chicken Roulades
8 medium skinless, boneless chicken-breast
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 TB Mediterranean Rub
8 thin slices prosciutto (about 3 ounces)
4 ounces part-skim mozzarella cheese, thinly sliced
1 TB olive oil
Place 4 chicken-breast halves between 2 sheets plastic wrap and pound
with meat mallet or rolling pin to 1/4-inch thickness. Repeat with remaining
chicken breasts. Sprinkle chicken with Mediterranean Rub, salt and pepper.
Place 1 slice proscuitto, and 1/8 of the sliced cheese on each breast half.
Starting from a long side, roll each breast half jelly-roll fashion; secure with
toothpicks. In nonstick 12-inch skillet, heat olive oil over medium-high heat
until hot. Add chicken roulades and cook until chicken is browned on all
sides, about 10 minutes. Reduce heat to medium; cover and cook until
chicken loses its pink color throughout, 10 to 12 minutes longer. Transfer
roulades to plate. Add 2/3 cup water to skillet, stirring to loosen brown bits;
heat to boiling over medium heat. Reduce heat to low; simmer 1 minute. To
serve, remove and discard toothpicks from roulades and serve with sauce
from skillet.
