I love ham and cheese sliders.  Like really, really love them.  I think we ate them at least once per week for the entire month of December.  Then, I decided that a) I shouldn’t serve sliders so often and b) all that butter probably wasn’t good for my waistline.  So, I decided to try and make a dish that had a lot of the same flavors of the sliders but in a meal that didn’t involve mini rolls and practically a stick of butter.  The first time I made prosciutto and poppy seed chicken, even my dad ate and liked it.  You guys don’t know my dad but for him to like something new is a pretty big deal.  Especially if that something has poppy-anything in the name. 

The key ingredient {for me} that makes the sliders so delicious is the Hawaiian rolls they are served on.  So, I knew I needed to make my breadcrumbs out of the same type of bread.  I grabbed a loaf and let it sit out over night to get a little crusty and then turned them into delicious breadcrumbs.  Just pulse the bread in your food processor until the crumbs form.

From there, the recipe was easy to put together for dinner.

Print

Prosciutto and Poppy Seed Chicken Roll Ups

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Servings: 4

Ingredients

• 4 chicken breasts
• 4 slices of prosciutto
• 4 slices of Swiss cheese or 1/2 cup shredded Swiss
• 1/2 cup poppy seed dressing
• 1/2 cup Hawaiian breadcrumbs
• 2 eggs

Instructions

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray.
2. Place chicken breasts between sheets of plastic wrap and pound until thin.
3. Spread poppy seed dressing on inside of chicken breasts. Top with cheese and prosciutto. Roll chicken and secure with a toothpick.
4. Beat eggs in small bowl. Dip chicken roll into egg and then into the breadcrumb mixture, turning to coat.
5. Bake at 350 degrees for 20-25 minutes or until done.

This is definitely a new favorite at our house! 

This post is shared at the list of fabulous parties found here.