Name: Chicken Rollups
Cook time: 15 min
Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 pound (4 ounces) boiled ham, thinly sliced; 1/4 pound (4 ounces) provolone cheese, thinly sliced; 1 teaspoon dried sage leaves, crushed; 1/4 teaspoon garlic powder; 2 tablespoon butter; 1 (26-ounce) jar tomato-and-basil pasta sauce

Chicken Rollups

2 Comments

SERVES: 4

COOK TIME: 15 Min

This simple chicken recipe makes a great appetizer! Plus, since our Chicken Rollups only take 15 minutes to make, it's the perfect recipe to make for surprise visits from guests!

What You'll Need

4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) boiled ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 (26-ounce) jar tomato-and-basil pasta sauce

What to Do

Sprinkle the chicken breasts evenly with salt and pepper. Top each breast half with ham, provolone, sage, and garlic powder. Roll up and secure with toothpicks.
In a large skillet, melt the butter over medium-high heat.
Brown the chicken in the butter, stir in the pasta sauce, and bring to a boil. Cover, reduce the heat to medium-low, and cook for 12 minutes, or until no pink remains in the chicken.

Notes:

Serve this with cooked pasta to enjoy the flavorful sauce.

Make-Ahead Suggestions: Prepare the chicken rollups and refrigerate. Uncooked rollups can be stored in refrigerator for up to 1 day.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 450
Calories from Fat 180
Total Fat 20g 31 %
Saturated Fat 9.7g 49 %
Trans Fat 0.3g 0 %
Protein 51g 103 %

Amount Per Serving % Daily Value *
Cholesterol 159mg 53 %
Sodium 1,545mg 64 %
Total Carbohydrates 15g 5 %
Dietary Fiber 1.6g 6 %
Sugars 8.0g 0 %

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grannyblu

May 18, 2015

good concept forget the sage leaves use a teaspoon of oregano and 1/2 t--1 teaspoon garlic powder sage does not go well with this recipe

Dendy2

Jun 29, 2013

I'm not a big sage fan. I use it sparingly, if at all. In this recipe, I would substitute either basil or oregano for the sage. It would blend well with the sauce.