Chicken Rollinis With Prosciutto, Sun-Dried Tomatoes and Basil

Makes 15 to 20 rollinis 


  • 1 pound Smart Chicken boneless skinless breast, sliced into long strips, about 1/8-inch thick

  • 10 ounces thinly sliced prosciutto

  • 1 cup sundried tomatoes in oil, drained and chopped

  • 1 bunch fresh basil, washed and leaves left whole, stems removed

  • Balsamic glaze, for garnish


Preheat oven to 375˚F. Grease a baking sheet or cover with parchment paper.

Lay the chicken strips flat and top with prosciutto, then sundried tomato, then 1 basil leaf. Roll the ingredients up (chicken on the outside) and stick with a toothpick; transfer to baking sheet. Continue making rolls until ingredients are gone.

Bake the rollinis in the oven until the chicken reaches 165˚F, about 15 minutes. Drizzle rollinis with balsamic glaze and serve immediately.