Saturday Cooking Extravaganza Part 7: Chicken Roll-Ups

I've always wanted to try my hand at a "fancy" chicken recipe and this one fits the bill.  It's very easy and makes for some yummy leftovers.  We really liked the spices added to the angel hair.  I think I'll use a different cheese inside the chicken next time because smoked mozzarella tastes like a smoked turkey leg.  haha

As you'll notice at the bottom of this post, this is not exactly a figure-friendly meal.  After making it as written, I can see that cutting the amount of butter in half would work to my benefit and it would only make the pasta a little less slippery.

On a side note:  I almost always use whole wheat pastas in my cooking so that should count for something!

Thanks, Family Circle.

Chicken Roll-Ups
Serves 6

• 1/4 cup all-purpose flour
• 3/4 cup plain bread crumbs
• 2 eggs
• 4oz. smoked mozzarella, cut into 6 pieces about 2 inches long
• 6 boneless, skinless, thin-sliced chicken breasts (about 4oz. each), pounded out to 1/4-inch thickness
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 tsp. dried parsley
• 3/4 tsp. dried thyme
• 1/4 plus 1/8 tsp. salt
• 1/2 cup dry white wine
• 3/4 lb. dried angel hair pasta
• 1/4 cup grated Parmesan cheese

1.  Heat oven to 350 degrees.  Coat a 13x9x2-inch baking sheet with nonstick cooking spray.
2.  Place flour and bread crumbs in separate shallow plates.  Beat eggs in a medium-size bowl.
3.  Place a piece of mozzarella on one short end of each chicken breast and roll up tightly.  Tuck loose ends in.
4.  Coat each chicken roll with flour, dip in the egg and roll in the bread crumbs.  Place seam-side down in prepared dish.
5.  Melt butter in small saucepan and stir in parsley, thyme and 1/4 tsp. of salt.  Pour mixture over the chicken rolls.  Bake at 350 degrees. for 15 minutes.  Pour wine over the chicken and bake for an additional 25 minutes.
6.  Meanwhile, prepare angel hair pasta following package directions.  Drain and place in a large serving bowl.
7.  Remove chicken from baking dish and place on serving platter.  Season with remaining 1/8 tsp. salt.  Pour butter and wine mixture from baking dish over pasta and toss with Parmesan cheese.  Serve immediately.

Per Servings:  697 calories;  33g fat (19g sat.); 43g protein; 54g carbs; 3g fiber; 559mg sodium; 195mg cholesterol