Chicken, Prosciutto and Sharp Provolone Roll Ups

One of the fun events on Sundays is to cook, cook, cook!  Keeping my fridge stocked with quick go-to meals is essential, especially on days where there is an organic cleanse going on.  I don't want to see food on those days, never mind cooking and tasting!  Forget it, I'd never be able to get through the cleanse day.

That is only one of the reasons why I get my cooking done on Sundays; so my kids won't starve while my husband and I cleanse on Monday.  

Here's a simple chicken roll-up recipe that you can bang out in under an hour if you're preparing dinner. Better yet, make extra and slice up for a quick go to snack for the week.

Chicken, Prosciutto and Sharp Provolone Roll Ups       
serves 6

2 chicken breasts
6 slices of prosciutto
6 slices of provolone (or shredded)
2 eggs
2 Tbls. olive oil
2 cups of seasoned breadcrumbs
salt and pepper to taste
6 wooden toothpicks

Preheat oven to 325.
Slice your chicken breasts lengthwise so that you end up
with 6 thin chicken breasts
Cover with a piece of parchment paper and gently pound them so they are a little thinner and wider.
One by one, lie a breast flat.  Place one slice of prosciutto and one slice of provolone on top.  Roll up and secure with a toothpick.  Whisk together two eggs in a bowl, set aside.  Pour out your breadcrumbs in a bowl, set aside.  Take each rolled up chicken and coat it with the egg then into the breadcrumbs.
Heat oil and brown each of the chicken roll ups.  Place in a baking dish, cover with a lid or piece of aluminum and bake for 25 minutes.  If you are serving them hot, remove from oven and let them rest for a few minutes before serving.  Otherwise, let cool, place in fridge and slice them before serving.

*Note - Add a basil leaf, spinach leaf, different cheeses..  Experiment....Be creative.